Pengcheng Fish Ball

I remember that in Fujian cuisine,"Peng Zu", the founding father of my country's cooking industry, was mentioned, and he told a story about his cultivation in Wuyi Mountain, Fujian in his later years. There, he spent the second half of his life studying my Chinese diet and cooking techniques and creating my country's health preservation theory.
"Pengzu" originated from Xuzhou in Huaibei, my country. He was called Pengcheng in ancient times. The Pengzu Temple there is still a lot of incense. Every year on the anniversary of Peng Zu's death, compatriots in the overseas cooking industry thousands of miles away return to China to make sacrifices. In the hearts of overseas Chinese,"Peng Zu" holds an extremely important position, and many foreigners also come to participate during the sacrifice! A few years ago, when I saw this scene, I couldn't help but feel a little ashamed for my great nation. No one paid attention to it before, but recently the government has rebuilt the temple, and the local government has also held some lively activities to commemorate "Peng Zu". This is also a gratifying side!
Today, we make a dish from the hometown of "Pengzu", which is also one of the representative dishes of Jiangsu cuisine,"Pengcheng Fish Ball". When making seafood fish balls or meatballs, Jiangsu and Zhejiang cuisines are different from Shandong and Sichuan cuisine. They rarely use frying methods and mainly focus on the delicacy of the raw materials and their original flavor. For example, stewed crab meal lion head, fish ball soup, roasted fish ball, etc. are all made by steaming, boiling or stewing methods. In this way, it is light and can taste its delicacy and original flavor. This is the biggest feature of Jiangsu and Zhejiang cuisine! Stop talking nonsense and return to the main topic. The method for this fish ball is as follows;