Auspicious Fish Ball
by Chi Chi Chi Chi Bei Bei Bei Bei
Favorite
Difficulty
Easy
Time
30m
Serving
2
Auspicious Fish Ball
1.
8g minced ginger, minced 5g green onion, 1000g mandarin fish, remove scales, gills and internal organs and wash.
Remove the fish bones and leave the meat (slowly cut from the tail to the head of the fish; cut off the abdominal fish bones at an angle of 45 degrees;
Grab the skin of the fish and slowly cut it at an angle of 45 degrees), cut the fish into thin slices; 200 grams of pork fat, cut into thin slices
2. The grains are even and fine to form a paste); add 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of chicken powder, 5 grams of chopped green onions, 5 grams of minced ginger, and 10 grams of rice wine in a bowl. Put the fish paste and fatty meat mixture into the bowl. Medium, stir evenly
3. Grasp the fish paste with your left hand, squeeze it out from the tiger’s mouth into round pellets, catch it with your right hand, and put it into the plate. The action should be clean and neat. The fish balls should be round in shape and have high gloss.
4. 3 eggs, stir well in a bowl and set aside, 500 grams of steamed buns, cut into a half-centimeter square, put them in a bowl and set aside; put the prepared fish balls in the bowl and evenly wrap the eggs, and then put them in the diced steamed buns Put the steamed buns on the fish balls evenly in a bowl, and place them on a plate for later use
5. Add 1,000 grams of edible oil to the pot, heat it to 60% heat, add the fish balls, fry them until the surface of the fish balls is golden, remove the serving plate
