Hsiang Ju Lin, Tsuifeng Lin

33. Fish Balls with Pickled Vegetables

泡菜:炒魚九

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

Cut the fish balls into ¼-inch slices. Chop the vegetables and sauté them with oil, sugar and MSG, adding the fish slices later.