Dragonfishballs

IN SMALL TOWNS IN THE NORTH-EAST, THE USUAL PILLS ARE IN THE FROZEN COUNTERS OF MARKETS OR SUPERMARKETS, ABOUT $10 PER POUND, OFTEN WITH CHICKEN IN THE TABLE, AND THEN A PILE OF ALL SORTS OF HARD-TO-READ ADDITIVES. EATING IN YOUR MOUTH, YOU CAN'T FEEL THE FRESHNESS OF FISH, AND YOU HAVE A BIT OF SKIN. I DON'T KNOW WHAT I'M EATING, BUT I MISS THE FISH PILLS I ATE IN HONG KONG. IT'S NOT HARD TO EAT ANYTHING BUT TO THINK ABOUT IT. IT'S MORE CONVENIENT TO ASK A SHOPKEEPER TO PACK THE FISH. EVEN A SLOW MAN LIKE HIMSELF CAN DO IT IN LESS THAN A DOZEN MINUTES, AND A POT OF FRESH AND Q FISHBALLS IS COOKED. THERE IS NO GINGER, NO PEPPERS, AND ALL KINDS OF READY-MADE POWDERS, LIKE FISH, ARE MADE FRESH. TASTY NEEDS GOODWILL, BUT IT'S BETTER TO BE FAST AND SINCERE

Recipe Recommendations

Longli fish meat 430g
egg white one
water appropriate amount
oil a little
salt appropriate amount
white pepper 1/8 spoon
spiced powder 1/4 spoon
ginger powder 1/8 spoon
white rum 1 tablespoon
steamed fish oyster sauce a little
starch appropriate amount

salty and fresh
cook
ten minutes
ordinary

Steps for Dragonfishballs

Wash the crawfish meat, dry the water, cut it into small pieces。

Put salt, white pepper powder。

I'll put it in five fragrances, ginger powder, white rum, egg purified, steamed fish oil。

Put a little starch in it。

The extraction is even, and the viscosity needs some more starch, and finally even。

Put fish meat in the breaker and choose to mix。

It's not too much water, so it's easier to mix。

Smuggles in the form of even fish mud, or removes it。

Put a little oil in it, and then you'll fall on top of it。

Put appropriate quantities of water in the boiler, grab some fish mud, squeez it into little balls with the mouth of a tiger, and drop it into warm water. Watch out for the chopping。

When all the fish mud is made into fish balls, half the water is poured out, cold water is added, and the temperature of the boil is kept warm. When the fishballs rise, they will be out in about half a minute。

Put it in the cold water basin immediately and change the cold water for a few more times to leach it out. They are either made directly into fishball soup or curry curry pellets, or frozen in a freezer box, which is then used whenever necessary。