Water chestnut fish ball soup

Overview

I brought back a lot of water chestnuts during the National Day. When I was a kid, I usually boiled the water chestnuts with the shells and ate them directly. But I have to have good teeth and I don’t want to eat them like this when I get older, so I peeled all the shells and kept them in the refrigerator. Peeling the shells by hand is a laborious task. In the end, it was Lao Geng who helped me with a vise to complete the task smoothly. The next day, I made some dishes with the peeled water chestnut meat. It was fried crispy and stewed into powder and glutinous rice.

Tags

• soups
• autumn recipes
• winter recipes
• lunch
• dinner
• black fungus
• chives
• fish balls
• ginger
• water chestnut meat
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Soak black fungus in water.

   

3. 3 Blanch the soaked black fungus in a pot of boiling water for a few dozen seconds and take it out.

   

4. 4 Cut leeks into sections and slice ginger.

   

5. 5 Heat the pan with cold oil and stir-fry the ginger slices.

   

6. 6 Add water chestnut meat, fish balls, and black fungus and stir-fry for a few seconds.

   

7. 7 Add water and bring to a boil.

   

8. 8 Simmer over high heat for about 5 minutes, then add leek segments, pepper, and salt.

   

9. 9 Bring to a boil again.

   

10. 10 Just add a few drops of sesame oil at the end.