Wenzhou Fish Ball
By VicentaLakin
Recipe Recommendations
- Fresh fish art. 1
- cornflour appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- rice vinegar appropriate amount
- pepper appropriate amount
- lard appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Wenzhou Fish Ball
1
Clean up the fish
2
Start the fish from the tail and slice the fish along the back
3
Two slices of pure fish are sliced, and the bones can be eaten in soup with pickles
4
Remove the bones of the fish slightly and cut into thin strips, and dice the green onions and ginger
5
Put the fish meat, onion and ginger into a large bowl, add some cooking wine and the right amount of salt, grasp hard with your hands, and then add cornflour to knead. (The ratio of cornflour to fish is about 1:5)
6
When you knead it until it feels sticky and tough, it will become a semi-finished product. If you knead and grab it more, you can make the fish balls more somersaically.
7
The prepared fish dough can be refrigerated in the refrigerator for half an hour to taste better
8
Start making fish ball soup. Bring the water in the pot to a boil and turn it down. Put the fish dough on a large spoon
9
Put four fingers together with the other hand, scrape the fish meat to the edge of the spoon, organize it into a long strip, and throw it into boiling water (I can't take pictures with both hands)
10
Cook until it floats and fish out
11
You can dip it in vinegar and eat it directly. You can also make fish ball soup and fish ball noodles. Fish ball soup general seasoning is to add salt, chicken essence, rice vinegar, lard, and finally sprinkle some chopped green onion and pepper can be!
12
A bowl of light and delicious Wenzhou fish ball soup