Hsiang Ju Lin, Tsuifeng Lin

32. Fish Balls in Soup

魚九湯

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

Method

Bring the soup, to the boil. Reduce heat to simmering point. Add the fish balls and poach them for 3 minutes. Serve immediately.