Fish Ball Steamed Three Fresh

Name: Fish Ball Steamed Three Fresh
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Long Li Fish Fillet; 300g Pork filling; 300g Winter bamboo shoots; 250g Air-dried Salted Chicken Drumsticks; 30ml Cooking Wine; 1 piece egg; 10g ginger; 4g salt; 2 pieces chopped green onion; 1 piece Egg white

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This dish was made 10 days ago, and I feel very good today. Mom can be discharged from the hospital tomorrow. I am also in the mood to sort out the recipe. Have you missed me after 10 days? I miss you very much. Fish meatballs are made by mixing half of the fish meat and half of the pork. This fish meatball is a reserved dish in our own family. It is rarely made. There is no machine at home that can beat the fish and pork very delicately. , With the Vessim’s broken wall cooking machine, you can easily make fresh and delicate fish balls at home. The prepared balls can be enjoyed directly and can be combined with different ingredients to cook delicious dishes. The pace of the new year is coming. The closer it gets, the flavor of the new year has become stronger, and we share a classic traditional Chinese New Year dish-steamed fish balls with three fresh dishes.

Fish Ball Steamed Three Fresh

1. After thawing the fish fillet, wash and dice, mince pork leg

2. Prepare egg white, cooking wine and ginger

3. Pour all the ingredients and seasonings into the cooking cup and add salt

4. Stir finely

5. After taking it out, grab the muddy fish with your hands and beat it constantly

6. When the water in the pot is boiled, turn to a low heat to smooth the fish balls and squeeze them out of the mouth

7. Use a spoon to put the meatballs into the pot

8. When everything is done, cook until it floats and then scoop it up

9. Prepare three fresh ingredients, winter bamboo shoots, air-dried salted chicken drumsticks, eggs and fish balls

10. Wash the winter bamboo shoots, slice and remove the shells, wash the chicken legs with warm water, beat the eggs

11. Prepare chopped green onion and sliced ginger

12. Pour the winter bamboo shoots into boiling water, blanch them, and pick them up

13. Boil the chicken legs in a pot under cold water and remove them, wash and cut into pieces

14. Add bottom oil to a non-stick pan, pour warm oil into egg liquid to make egg skin

15. Cut the egg skin into shreds

16. First add the winter bamboo shoots to the bottom of the bowl, then add the salted chicken and fish balls, top with ginger and cooking wine

17. Pour boiling water, the amount of water can immerse one-third of the ingredients

18. Cover and steam for 30 minutes

19. Add shredded egg and chopped green onion

Tips:
1. After mixing, hit it hard to make it more elastic;
2. When the fish meatballs are just put into the pot, turn the heat to a low heat to control the water in a bubbling state. When all are done, turn to the high heat and cook until they float.