Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥
Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, barley shepherd's purse fish ball congee 大麦荠菜鱼丸粥. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few components. You can have 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:
  1. Take 1 cup frozen Shepherd's purse
  2. Get 4 fish balls
  3. Take 1/2 cup pressed pearl barley
  4. Get 2 Tsp starch of your choice
  5. Make ready 16 oz broth of your choice
  6. Make ready 1 Tsp Chinese cure pork belly (optional)
  7. Get Water a lot
  8. Take Salt and pepper
Instructions to make Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥:
  1. 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.
  2. Once barley become tender. Stir in a cup of chopped green. I use Shepherd's purse here for its unique flavor and medicinal features.
  3. Adjust seasoning with sea salt to your taste.
  4. 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.

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