Shrimp soup with fish ball of the Leng
Ingredient
150 grams mashed shrimp flavors.
Minced ginger 1 teaspoon
From Soi 1 tablespoon onion.
Speak loud of the 200 grams.
Water chicken stock 3 1 / 2 cup
Carrot (press flowers) 4 assembly.
1 tablespoon Chinese wine.
Flour salt 1 / 2 teaspoon
1 teaspoon sesame oil.
Water chicken stock.
Chicken carcass structure 2.
10 cups water.
Ginger root to 1.
Thai garlic 5 small lobe lobe
Onion size from 2 inch 2 piece split early.
Flour 1 teaspoon salt.
How do
1st water wash rack with chicken stock, chicken raiser hot water to remove it from the 1.
2 Insert enter into the water on the stove hoist light enough edit a boil reduce soft foam disposable spoon.
3-pound garlic, ginger and enough input from different input onion salt boil approximately 1-2 hours longer or until the chicken stock, clean water and a sweet taste. Aroma is blackout
4th shrimp meat ball made with shrimp, mashed, mixed with flavors from ginger and onion mixed together in the tub together and gluten. Import immersed in ordinary refrigerator box.
5, speak loud and clear that the beginning Cut the root and shaft. Put to rest in the colander.
6, boiled in chicken stock pot with water, electricity and central heat. Boil until cooked carrot put down a steep dip 2 2 chunky meat ball to re-enter a boil until cooked orange liqueur enter China salt boil about 2 minutes longer or until fragrant enter speak loud of the boiled and then cooked until the blackout.
7th lap put grease cup sesame Serve hot.
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