Three-Color Fish Ball Soup

Name: Three-Color Fish Ball Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 500 g Yellow croaker (or white fish, mandarin fish); 200 g Spinach leaves (crushed and squeezed for juice); 100 g Tomato paste; 3 Eggs (use the egg whites); 80 g Lard; 8 g Salt; 30 g Scallions (extract the water); 20 g Ginger (extract the water); 20 g Cooking wine; 5 g MSG; to taste White pepper; to taste Chicken stock; to taste Water

Mix the fish paste until smooth, divide into three portions, and tint one with spinach juice and another with tomato sauce to form three-color fish balls.

40 min

Easy

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Ingredients

Yellow croaker (or white fish, mandarin fish) 500 g

Spinach leaves (crushed and squeezed for juice) 200 g

Tomato paste 100 g

Eggs (use the egg whites) 3

Lard 80 g

Salt 8 g

Scallions (extract the water) 30 g

Ginger (extract the water) 20 g

Cooking wine 20 g

MSG 5 g

White pepper to taste

Chicken stock to taste

Water to taste

Instructions

Make the fish paste

Skin the fish, remove the bones and pin bones, then pound it into a fine fish paste. Remove the sinews, loosen the paste with a small amount of scallion-ginger water, then add more water to adjust it to a thin porridge-like consistency. Add salt and cooking wine, then stir vigorously until glossy.

Season and mix

Add a pinch of MSG, white pepper, lard, and the egg whites, mix well, then divide the mixture into three equal portions.

Color the portions

Stir the crushed-and-squeezed spinach juice into one portion to turn it green; stir the tomato paste into a second portion to turn it red; leave the third portion its original color. The three colored pastes are ready.