Main Ingredients:
Wenzhou fishballs: 1 small package (frozen, half a pound); Water: 1 large bowl.
Seasonings:
Salt: appropriate amount; Sugar: appropriate amount; Vinegar: appropriate amount; Pepper: as desired; Scallions: appropriate amount.
Taste: Salty and fresh; Cooking method: Boiling; Time: Ten minutes; Difficulty: Simple.
Detailed Steps for Cooking Wenzhou Fishball Soup
Take a bag of fishballs out of the refrigerator and let them thaw at room temperature, or soak them in cold water while still in the bag to thaw.
The thawed fishballs should be soft to the touch. Open the packaging and prepare a pair of chopsticks. Rinse the chopsticks with cold water to prevent the fishballs from sticking to them.
Take a clean pot and add about one large bowl of water. Turn up the heat.
Add an appropriate amount of salt.
Wait for the water to boil.
Reduce the heat to low.
Keep the water level in the pot even and prevent it from boiling too vigorously.
Hold the fishball in your left palm.
Use your right hand to pick up the chopsticks and place the fishball in the pot. The size should be about the size of a little finger, but it can be adjusted as desired.
It’s actually quite flexible, as long as it’s not too big.
Place all the fishballs in the pot as quickly as possible, starting with the larger ones and then the smaller ones, so that they are cooked at the same time.
Turn up the heat to medium.
Add an appropriate amount of vinegar and sugar to the soup bowl, and add some white pepper if desired. If you don’t like it, you can skip this step.
When the water in the pot boils and the fishballs float to the surface, turn off the heat and remove the pot from the stove. Do not overcook.
Serve in a soup bowl, sprinkle with scallions, and enjoy. I didn’t have scallions at home today, so I skipped this step.
Fishball soup should be eaten immediately and not stored for too long. If you make too much, separate the fishballs and soup and reheat them separately when you want to eat them.
