Wenzhou Fishballs
By VicentaLakin
Wenzhou Fishballs, which are one of the classic foods in Wenzhou, are different from spherical fishballs elsewhere, with irregular stripes and translucent whites. With fresh gill meat as the main substance, stabbing fish into thin strips, slashing fish with a knife, impregnating for a moment with salt and odour, adding starch (made in purified fish balls, usually with sweet potatoes, and more elastic fish balls) and mixing into the ginger onions, evenly mixed, with hand rubbing until the fish is ten feet flexible. When the pot is laid, the fish mud is squeezed into the boiling pot with its fingers and burned to the point where it matures. The raw soup from the pot is fed with rice vinegar, raw smoke, onions, corroded pig oil and pepper powder; the soup is clarified by the small acid spicy; the fishballs are very flexible, especially for young friends who do not like fish, when their bones are cut off. In 1998, the term “Winzhou fish pill” was designated as “China's famous snack”。
Recipe Recommendations
- A fish or mackerel 500 grams
- ginger 50 grams
- onion 30 grams
- sweet potato starch 150 grams
- oil a teaspoon
- salt a small spoonful
- white sugar a small spoonful
- MSG a small spoonful
- white pepper appropriate amount
- salty and fresh
- quick-boiled
- half an hour
- senior
Steps for Wenzhou Fishballs
1
Squid or squid, about 500 grams. Scratch, cut a small bite in the abdomen, pull out the internals and cheeks, cut the fins, wash the water and control the dry water。
2
Cut off the head, cut in through the back of the spine, slash out two pieces of fish meat, remove the bone. (Fish head and glue and tofu make fish head soup)
3
Sniff out of the fish and suck out the water on both sides with dry towels. Scratch the fish with a knife. (Bones stinging no more)
4
Cut the fish into little pieces. No need to go to the skin
5
It'll be white and ginger。
6
I'll get the sweet potato starch
7
Put the fish meat in the container, with a small spoon of salt, a small spoon of sugar, a small spoon of fine taste, a spoon of oil, and squeeze it up with a hand。
8
And add the whole ginger onion. Keep scratching. No wine or water
9
Finally, red potato starch is added at a ratio of one pound of pure fish and 3 taels of starch. Squeezing by hand is very resilient and takes at least 5-7 minutes。
10
One is very resilient. This is good
11
Squeezed fish mud in a bowl with hands, then scraped with stainless steel。
12
Put the water in the pot, wash your hands and dry your hands
13
All four fingers come together, water can be sticky, fish mud scraped from the edge of the bowl, and it's a irregular strip, and in Wenzhou, the fish balls are called fishball dragons。
14
And prepare the strips and load them into a boiling pot, and when the water turns to the fire so that it does not spill over. If fishballs are not picked by hand, they can also be scraped from the edge of the bowl with a chopstick。
15
When the fishballs are full of bowls of fish, they start to turn to the fire and boil them up。
16
Squirt fish balls out of a fence in a plate. With a plate of raw, rice vinegar, a little bit of white sugar made of juice, they eat directly with dried fish balls。
17
You can also make fishball soup with a little salt, a little flavor, a little spoon of pig oil, an onion flower, a small spoon of vinegar, a small spoon of raw meat, a little white pepper powder。
18
PUT FISHBALLS IN THE BOWL WITH RAW SOUP, IT'S OK
19
FRESH SOUP, SPICY SOUR, TASTEFUL Q-BALLS, NUTRITIOUS WENZHOU FISHBALL SOUPWenzhou Fishballs Make Tips
If you can't buy mackerel or mackerel, you can also use yellow croaker, fat-headed fish, and grass carp instead. As long as the meat of the fish is firm and there are few bone spurs, you can try it! In addition, in addition to sweet potato starch, corn starch, water caltrop flour, and lotus root flour are all okay, as long as it is not flour.