Fish Maw Seafood Soup - High-class soup on the table

For a party to run smoothly and successfully, the appetizer starts to be very important. It will help diners stimulate the taste buds, paving the way for subsequent dishes. And with today's tutorial, We can cook will take everyone to experience a very familiar dish that almost everyone has tried. It's a Seafood Soup with fish bubbles. The crunchy chewy taste of the fish balls combined with the aroma of seafood will surely bring you the delicious aroma of the soup. What are you waiting without going to the kitchen right now! @ Cooking Steps: Step 1: Preliminary processing Fish balls soaked in water to gizzard, squeeze and drain. Shrimp washed, peeled, cut pomegranate seeds Squid washed, peeled off the skin beautifully, cut pomegranate seeds All the above ingredients are finished boiling water with ginger, scallions, white wine for 2-3 minutes, remove and drain. Step 2: Processing: Cook boiling broth, season with salt, sugar, monosodium glutamate and stir well. Boiling water for the ball of fish, shrimp, squid stirring clockwise. Lower the fire to stir flour slowly with water. For the eggs, stir slowly, just stirring in a clockwise direction. Open fire, add sesame oil, cooking oil is done. Serve with cilantro soup, some pepper. @ Ingredients: 1. Broth: 1.6 liters (stewed from pork and chicken bones) 2. Fried fish ball: 100gr (soaked in water, squeezed dry, finely chopped) 3. Tiger shrimp: 300gr (peeled and diced) 4. Squid: 200gr (Fillet, diced) 5. Chicken eggs: 2 fruits 6. Tapioca flour: 70gr (mixed with 90ml water) 7. Salt: 10gr 8. Monosodium glutamate: 10gr 9. Sugar: 20gr 10. Chicken seasoning powder: 10gr 11. Sesame oil: 5ml 12. Cooking oil: 20ml Served with pepper, cilantro and some red vinegar