Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, barley shepherd's purse fish ball congee 大麦荠菜鱼丸粥. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥 is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook barley shepherd's purse fish ball congee 大麦荠菜鱼丸粥 using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥:
- Get 1 cup frozen Shepherd's purse
- Get 4 fish balls
- Make ready 1/2 cup pressed pearl barley
- Get 2 Tsp starch of your choice
- Take 16 oz broth of your choice
- Take 1 Tsp Chinese cure pork belly (optional)
- Get Water a lot
- Make ready Salt and pepper
Instructions to make Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥:
- Bring barley in water to a rolling boil and reduce heat to medium and cook for at least 20 minutes. Add cure pork bits, fish balls upfront.
- Once barley become tender. Stir in a cup of chopped green. I use Shepherd's purse here for its unique flavor and medicinal features.
- Adjust seasoning with sea salt to your taste.
- Dislove starch in 1/2 cup of cold water and pour it into the congee. I use kudzu powder for detox purpose. Once the liquid become translucent. It's done. Enjoy this healing yet comforting congee.
So that’s going to wrap this up with this exceptional food barley shepherd's purse fish ball congee 大麦荠菜鱼丸粥 recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
