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 is Jim, welcome to my recipe site. Today, I will show you a way 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular 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 can achieve that.

The ingredients needed to make Barley Shepherd's Purse fish ball congee 大麦荠菜鱼丸粥:
  1. Prepare 1 cup frozen Shepherd's purse
  2. Take 4 fish balls
  3. Prepare 1/2 cup pressed pearl barley
  4. Make ready 2 Tsp starch of your choice
  5. Take 16 oz broth of your choice
  6. Take 1 Tsp Chinese cure pork belly (optional)
  7. Take Water a lot
  8. Prepare 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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