Qixing Fish Ball
Fish ball is one of the famous soup dishes in Fujian. It is made from fish meat, lean pork, and dried shrimp as the main raw materials. The snow-white fish balls the size of walnuts float on the steaming noodles, like stars scattered in the space. Therefore, overseas Chinese call it the "Seven Star Fish Ball". Fuzhou's "Seven Star Fish Ball" has the characteristics of white color, elasticity but not greasy, fragrant and loose filling, and clear, sweet and smooth taste. It has a long reputation.
Recipe Recommendations
- grass carp appropriate amount
- shrimp appropriate amount
- pork stuffing appropriate amount
- egg white appropriate amount
- corn starch appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- qingshui appropriate amount
- broth appropriate amount
- lard appropriate amount
- white sugar appropriate amount
- light
- quick-boiled
- several hours
- ordinary
Steps for Qixing Fish Ball
1
Slaughter the grass carp clean, tap the fishing line, use a knife to separate the fish from the fish bones, and treat the same again.
2
Remove the spine and main thorns, and scrape the fish along the fiber lines. (The fish close to the fish skin has more myoglobin and a darker color, which will affect the white color of the fish balls, so there is no need to scrape them off.)
3
Wrap the fish meat with clean gauze and float it in clear water to remove blood tendons and turbid impurities.
4
Until the fish is white, then drain off the water with clean gauze.
5
Remove the shells from the shrimps, pick out the shrimp line and wash it for later use.
6
Lay the fish and shrimp flat on the chopping board and beat it with a rolling pin.
7
Until the fish turns slightly white and feels sticky, making the fish all puree.
8
Add 2 tablespoons of soy sauce, 1/2 tablespoon of salt, and 1/3 tablespoon of sugar to the meat filling, and stir well.
9
Add onion and ginger water to the flavored meat filling and stir until strong.
10
Make them into meatballs with uniform size and uniform size.
11
Put the fish puree in a container, first add about 1/3 of the fish puree water, corn starch, and salt, and stir hard until evenly.
12
After beating hard, the fish puree will become transparent with glue; add a little lard and stir well for use.
13
Apply a little melted lard with your hands, take appropriate amount of fish paste, wrap it in the filling, and rub it round.
14
Place the casserole on the heat, pour in the stock and cook until warm.
15
Put the fish balls into the pan one by one and turn to a boil over high heat. After the protein on the surface is relatively solidified, use the back of a spoon to push it gently along the edge of the pan to prevent the meatballs from sticking to the bottom of the pot and damaging their shape.
16
Skim off the foam and blanch over medium heat until the fish balls are just cooked. Put them into a soup bowl, sprinkle with a little chopped green onion, pepper, and sesame oil. Serve.Qixing Fish Ball Make Tips
1. Control the boiling time well, so that the fish balls are just cooked. If the time is too long, the fish balls will become stale and lose their elasticity.