Handmade Fuzhou fish balls
Ingredients: salt,MSG,green onion,fish sauce
Recipe Recommendations
- green onion appropriate amount
- salt 15 grams
- MSG 1/2 teaspoon
- fish sauce 1/2 tablespoon
Steps for Handmade Fuzhou fish balls
1
Skin and bone the shark meat and wash it.
2
Use a knife to slowly scrape off the fish in one direction.
3
Add 50 grams of water to the clean fish meat, and place it in a blender and beat it into a minced fish paste.
4
Pour the minced fish paste into a large basin, add the salt, and use a manual blender to beat in one direction. Beat until the fish paste becomes sticky, take a small piece and place it in clear water to float.
5
Pour in sweet potato flour several times, add MSG and fish sauce to season.
6
Continue to stir for 30 minutes (the longer you beat, the stronger the fish balls will become), take some fish paste again and place it in clear water to see it float, and the fish paste is finished.
7
Mix the pork belly with soy sauce, salt, sugar, and chopped green onion, and divide it into several portions.
8
Hold the fish paste in your hand and place the filling in the fish paste.
9
Use your thumb to stir the fish paste to cover the filling, and then gently clench your palm to squeeze the fish paste and filling into meatballs.
10
Use a round spoon to scoop up the meatballs.
11
Gently put it into a pot filled with water, and rely on the buoyancy of the water to let the fish balls out of the spoon.
12
After putting all the fish balls into water, slowly bring to a boil over medium to low heat (not high heat). After thoroughly cooked, season and sprinkle with some chopped green onion. Serve.