Fish Ball and Vegetable Soup
Ingredients: fish balls, enoki mushrooms, greens, spicy sauce, water.
Directions: 1. Last time you had some fish balls left over from the hot pot, prepare a sheet of tofu skin, a handful of enoki mushrooms and a few bok choy.
2: Remove the roots of the enoki mushrooms, wash them well and tear them into small pieces, wash the greens with water, drain them and cut them into 2 pieces.
3: Rinse the tofu skin, roll it up and cut it into thin shreds, blanch it in boiling water for 2 minutes to remove the smell of beans, then drain it.
4: Add the enoki mushrooms, bean curd skin and fish balls to the pan, add the spicy sauce or season to taste.
5: Add the water to cover the ingredients, bring to the boil over high heat and cook for about 5 minutes, until the fish balls float.
6: Finally, add the prepared oleander and cook the oleander without additional seasoning, the soup is already very fresh.
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