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Fish Ball Vermicelli Soup
Bouncy fish balls simmered with glass vermicelli and blanched spinach in a scallion-fragrant broth, finished with a spoonful of vinegar for extra freshness and brightness.
Instructions
- 1
Meatballs are ready
- 2
Blanch the spinach in advance and cut it into sections, chop the green onions, and soak the vermicelli.
- 3
Heat the pan and add oil, then add chopped green onions and Sichuan peppercorns to release fragrance.
- 4
Add water and bring to a boil, add the fish balls, and add other seasonings.
- 5
When the fish balls float, add the spinach vermicelli and cook until done.
- 6
After taking it off the stove, add a spoonful of vinegar according to your taste, it's so delicious.
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Ingredients
Main Ingredients
- Fish ball12 pieces
- Fan club1 piece
- Spinach4 pieces
- Supreme Fresh Flavor1 spoon
Auxiliary Ingredients
- Scallion1 small piece
Seasonings
- Vinegar2-3 tbsp
- Salt1/2 tbsp
- oilto taste
- Sichuan pepper10 grain
- Black pepper1 spoon