Hot and sour fish balls
By ElianMraz
Made based on the "Blog of Familiar Flavors in Memory". Original address: blog.sina.com.cn/s/blog_44ca89150100izh7.html
Recipe Recommendations
- Spanish mackerel 1000g
- pork 250g
- egg white two
- coriander 100g
- pepper 50g
- Jiang appropriate amount
- onion appropriate amount
- MSG 1 scoop
- cooking wine 1 scoop
- salt appropriate amount
- white pepper 2 tablespoons
- white rice vinegar 2 tablespoons
- hot and sour
- cook
- an hour
- simple
Steps for Hot and sour fish balls
1
Prepare materials.
2
The horizontal knife cuts the fish from the tail close to the fish backbone to the head to the gills, and cuts it lengthwise; turn over the fish and slice another piece of fish in the same way.
3
Remove the fish internal organs from two pieces of fish and rinse them clean; fold the fish skin in half, tear off the fish skin from the middle; chop the fish meat into meat paste.
4
Chop the pork into meat paste. Put the two kinds of meat paste together and continue to chop. Add pepper water in the middle (soak pepper in warm water for 20 minutes), and continue to chop until the minced fish is delicate; add two egg whites, salt, cooking wine, monosodium glutamate, and water to the filling and stir clockwise. Stir hard, and finally add shredded shallot and mix well;
5
Squeeze the minced fish into meatballs of the same size and throw them into the water; fire, bring to a boil, and continue to cook for a while.
6
Add shallots and shredded coriander, white pepper powder, white rice vinegar, sesame oil, salt (a small amount) and monosodium glutamate to the soup bowl, pour in the boiled fish balls and fish soup, and serve hot.Hot and sour fish balls Make Tips
1. Don't add soy sauce, you want the original clear soup;2. Green onions, ginger (ginger powder), pepper water, and cooking wine are essential to remove the fishy smell, remove the greasy smell and improve the freshness;3. Add appropriate amount of pork stuffing to add icing on the cake and the taste is more mellow;4. The Spanish mackerel meat is firm, add as much water as possible to the filling, and add less water to the loose fish. Water should be added in small amounts several times to allow the fish filling to absorb enough water, and the taste will be full and elastic;