Bitter Gourd and Green Hand-made Fish Balls

Name: Bitter Gourd and Green Hand-made Fish Balls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sea eel; 100g Bitter gourd; 250ml Meat and Bone Soup; 750ml mineral water; 10g parsley; Some carrot; Some salt; Some Chicken noodles; Some pepper

by Wu Lu

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Bitter gourd is rich in vitamin C, which can improve the immune function of the body; it has the effects of promoting diet, anti-inflammatory and antipyretic; containing momordica charantia and insulin-like substances, which has a good blood sugar lowering effect.
Eel meat is rich in high-quality protein and various essential amino acids. Eel is rich in vitamin A and vitamin E, the content is 60 times and 9 times that of ordinary fish. Vitamin A is 100 times that of beef and 300 times that of pork. It has great benefits for preventing vision deterioration, protecting the liver, and restoring energy. "

Ingredients

Bitter Gourd and Green Hand-made Fish Balls

1. Wash the eel and bitter gourd and set aside.

2. Separate the eel bone and meat from the back with a knife.

3. Then use a stainless steel spoon to scrape the eel meat from the skin and bones.

4. Shaved fish meat and fish bones.

5. Add 750 ml of water to the soup pot and bring to a boil. Add the eel bones and cook for a while to remove slag, and then add 250 ml of meat bone stock for later use.

6. Tap the eel with the back of a heavy knife for about 10 minutes (remember to tap with the back of the knife, do not cut or chop, otherwise it will affect the taste).

7. Use a planer to cut the bitter gourd into thin slices and set aside.

8. The processed material.

9. Add a little salt and chicken powder to the eel meat, knead it with your hands and mix well.

10. Next, grab the well-mixed eel paste and throw it back into the bowl. Repeat this action more than ten times. The fish balls made in this way will be refreshing.

11. The beaten eel paste.

12. Heat the soup in the pot to 50% hot and turn to low heat. Take a piece of fish paste and place it in the palm of your hand, squeeze it a few times to form a column.

13. Slightly clenched your fists, and squeezed the fish paste out of the tiger's mouth.

14. Use a spoon to dig out the fish blade blank from the tiger's mouth.

15. Place the prepared fish balls in the pot.

16. After the fish balls are ready, turn to high heat and heat until the soup boils, and the fish balls rise, then add carrot slices and green bitter gourd to boil.

17. Add salt, chicken powder, and pepper to taste and serve.

Tips:
1. Use the back of a knife to beat the minced fish, do not cut or chop, otherwise it will affect the taste.

2. The temperature of the soup pot should not be too high when making the meatballs, otherwise the first ones have already been cooked and the latter ones are still in production.

3. When cooking fish balls, just float the fish balls. If they cook for too long, the fish meat will get old.

Bitter Gourd and Green Hand-made Fish Balls

Ingredients

Bitter Gourd and Green Hand-made Fish Balls

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