Handmade fishballs
By VicentaLakin
China's traditional festival — the highest holiday in a year — is today's first three seasons of hand-to-hand fishballs, which are more than a year old, and which are the most beautiful of all。
Recipe Recommendations
- tra fish 1 tablet
- starch appropriate amount
- water a little
- lard 6G
- pea sprouts appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence a little
- salty and fresh
- quick-boiled
- ten minutes
- divine level
Steps for Handmade fishballs
1
The sauna washes the water and starts with stripping。
2
And cut into little pieces。
3
A proper amount of wine is added to the feed machine, with a little water and a little chicken mix into mud。
4
Fish mud mix complete。
5
Fish sludge is removed to be added to an appropriate amount of starch, with a small amount of water (and less) evenly mixed。
6
Add a little wine to mix it evenly。
7
The small spoons are mixed with melted white oil (i.e., pig oil, which may also be mixed with salad or corn oil)。
8
Half a bowl of water to squirm with a little spoon。
9
The hot water is about 60 degrees in the pot, it must not be too hot, and a proper amount of salt and chicken concentrate is added to the soup, which is slowly ripening。
10
It's a beautiful product, and it's ready to fire pea seed, and it's just a few bits of it, and it's as white as jade, it's nice and smooth, it's sour and it's delicious。Handmade fishballs Make Tips
You can't cook with a big fire。