Tomato Fish Ball Soup (番茄鱼丸汤)

Instructions

1. 1Heat 1 tbsp oil over medium-high, add tomato wedges and a pinch of salt. Stir-fry 4 minutes until they break down into a saucy base.

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 番茄失去形状，锅面挂满红色汁水。Tomatoes lose their shape and the pan is slick with red juice.

   You know it's right when: 番茄皮脱落、边缘卷起。Skins detach and curl at the edges.

2. 2Add 1 L hot water and the ginger. Bring to a boil and let it bubble hard for 3 minutes to pull the tomato into the broth.

   🔍 Look for High heat 大火滚 3 分钟 · 3 minutes at a hard boil

   Visual: 汤先变浑浊橙红，随后转为清亮淡红。Broth turns cloudy orange then settles into a light red.

   You know it's right when: 生番茄的青涩味转为甜香。The sharp raw-tomato smell softens into a sweet aroma.

3. 3Slide in the fish balls and lower to medium. Simmer 5-6 minutes until they float and swell slightly.

   🔍 Look for Medium heat 5-6 分钟 · 5-6 minutes

   Visual: 鱼丸浮到水面，看起来更饱满光滑。Fish balls rise to the surface and look plumper and smoother.

   You know it's right when: 竹签轻松穿透，中心已烫。A skewer goes through with no resistance and the center is hot.

4. 4Stir the slurry and pour it in slowly while swirling the pot. Cook 30 seconds until the soup lightly coats a spoon.

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 汤面出现淡淡光泽，小泡变缓。Soup gains a faint gloss and tiny bubbles slow down.

   You know it's right when: 勺背挂上一层薄汁。A spoonful leaves a thin film on the back of the spoon.

5. 5Turn off the heat, add white pepper, sesame oil and scallion. Taste and add salt — fish balls are already seasoned.

   🔍 Look for Low heat 30 秒 · 30 seconds

   Visual: 葱花保持鲜绿，表面浮一圈香油。Scallion stays vivid green; a thin ring of sesame oil floats on top.

   You know it's right when: 几秒内香气转为芝麻坚果香。The aroma turns nutty from the sesame oil within seconds.