Chicken fish meatballs and tofu
"Chicken and fish meatballs", as the name suggests, are meatballs made of chicken and fish. These two kinds of meat are my favorite. I bought both groceries two days ago, so I had an idea and decided to mix them together to make a meatball. It turns out that they still taste very well: the fish is very fragrant, and the meatballs have a slightly tough taste when added with chicken, which is better than the fish meatballs or chicken meatballs alone. What also surprised me was that the tofu cooked in the dish was very fragrant. I had accidentally added it, but I didn't expect it to be so delicious. I had known that I should have put more in it.
Recipe Recommendations
- chicken appropriate amount
- fish appropriate amount
- egg liquid appropriate amount
- tofu appropriate amount
- ginger appropriate amount
- water starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- broth appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Chicken fish meatballs and tofu
1
Chop the chicken into meat fillings.
2
Chop the fish meat into meat filling.
3
Cut the ginger into fine powder.
4
Mix the chicken and fish meat together, add salt, chopped ginger, and stir with a little egg mixture. If you feel that it is difficult to beat, you can drop a little cold water in it (be careful not to add more).
5
Make the beaten meat into meatballs.
6
Boil the water in the pot, add some salt, and cut the tofu into slices and blanch it so that it will not fall apart easily and the taste will be better.
7
Cut the onions, ginger, and garlic, put a little more oil in the pan, and put the prepared meatballs in and fry.
8
After frying one side, fry the other side, don't turn it too quickly.
9
After frying it almost cooked, take out the meatballs, skim off the remaining oil, and add onions, ginger and garlic to stir-fry until fragrant.
10
Add meatballs, add cooking wine, soy sauce, a little vinegar, sugar, add tofu, star anise, add stock or water, cover, bring to a boil, and turn to medium heat.
11
After the juice is almost over, turn on the heat, add a little salt to taste, add water to starch, turn off the heat after the soup is thick, add a little sesame oil to serve the pan.