What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915894 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Hakka Meat and Fish Ball Soup

Soups and Congees

Hakka Meat and Fish Ball Soup
1 teaspoon salt
1 teaspoon sugar
1 teaspoon thin soy sauce
1 teaspoon Maotai or another Chinese liquor
1 teaspoon sesame oil
1 Tablespoon cornstarch
1 egg white
5 ounces finely minced or ground beef, set into a small bowl
5 ounces finely minced or ground white fish, set into a small bowl
5 cups chicken broth
2 slices fresh ginger, slivered
1 scallion, minced and set aside
1. Mix salt, sugar, soy sauce, Maotai, sesame oil, cornstarch, and egg white, Pour half into the bowl with the meat, the other half into the bowl with the fish. Mix each separately with a pair of chopsticks until it is sticky then make one-inch balls of the minced/ground beef, and do the same for the minced fish. Set them aside.
2. Bring the broth to the boil, reduce the heat, add the ginger slivers and the beef balls. When they float to the top, add the fish balls, and when they float, add the scallions, and pour the soup into a pre-heated soup tureen and bring it to the table or put some into each of the soup bowls, one per person, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720