Learn the famous fish ball egg dumpling soup in Jiangsu and Zhejiang in 3 minutes, the soup is delicious and super satisfying, rich in nutrition and low in calories

Today I will share with you a famous dish in Jiangsu, Zhejiang and Shanghai - fish ball and egg dumpling soup, there are three protagonists in this soup, fish balls, egg dumplings and meat skin, these three are indispensable, and the three flavors complement each other to cook the delicious fish ball egg dumpling soup;

Fish balls try to choose less additives, the meat skin is the pork skin after blanching, drying, fried out of the finished product, with the unique fragrance of the meat skin, will not be oil and will not have a fishy smell, the meat skin I use is fried at home, compared to the meat skin bought outside to eat more chewy, and their own fried pork skin with oil is more assured, egg dumplings are broken up egg liquid spread into egg skin, wrapped in pork filling, this is a fine job, no time can buy ready-made egg dumplings, in addition to these 3 protagonists, there are side dishes, The side dishes can be matched according to your preference, I used carrots, black fungus and lettuce, which are attractive in color and balanced in nutrition;

Knowing the protagonist and supporting role of this dish, it is almost impossible to operate, even a novice in the kitchen can cook a delicious soup of fish balls and egg dumplings, and friends who like it can try it!

【Ingredients】A box of fish balls (about 350g), egg dumplings, meat skin, black fungus, carrots, lettuce;

【Preparation of fish ball egg dumpling soup】

1. Prepare the required raw materials first, a box of fish balls, an appropriate amount of egg dumplings, meat skin and black fungus, half a carrot, and half a lettuce soaked in advance.

2. Take out the fresh fish balls, rinse them in clean water, the egg dumplings can be used directly, cut the soaked meat skin into pieces, tear the large black fungus in half, cut the carrots into slices, cut the lettuce into hob pieces, and prepare a little ginger slices and garlic cloves;

3. The three ingredients of black fungus, carrots and lettuce should be blanched, boil the water in the pot, add salt and cooking oil, add these three kinds of side dishes, boil for 1 minute after the water is boiled, remove from the pot, and use cold water for later use;

4. Heat the pot, add a little cooking oil, add ginger and garlic and stir-fry until fragrant, add the meat skin after stir-frying, stir-fry evenly, stir-fry for about 30 seconds, add hot water, heating the water can make the soup look better;

5. Turn on high heat and cook for about 2 minutes, the meat skin made by yourself is relatively chewy, and it will not be particularly soft and rotten after cooking for a long time, saying that its meat skin should be boiled for a while, and then add fish balls and egg dumplings after 2 minutes, start seasoning, add a little salt, pepper, oyster sauce, and sugar to make it fresh, stir well, and continue to cook for about 2 minutes;

6. Finally, add side dishes, carrots, black fungus and lettuce, lettuce is easy to change color after boiling for a long time, add side dishes and cook for about 1 minute, then you can turn off the heat and get out of the pot;

7. Put it out of the pot and put it on a plate, sprinkle with a little green onion to decorate, and the famous dish of Jiangsu and Zhejiang - fish ball egg dumpling soup is completed;

8. This dish is simple, the soup is delicious, the fish balls are smooth and tender, the meat skin is full of soup but it is still very chewy, the egg dumplings are fragrant, the side dishes are delicious, and a big pot is cooked, and the family is very satisfied;

Tips:

1. After the fish balls are cooked, the volume will be slightly expanded, and it is best to get out of the pot at this time, not only cooked, but also infiltrated into the soup in the fish balls, which is more flavorful;

2. There is soup in the boiled fish balls, which will be very hot when they are just out of the pot, so you must be careful when eating them to avoid burning your mouth;