Fish Balls in Clear Soup

Name: Fish Balls in Clear Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1100g herring; 30g Shiitake Mushrooms; 100g Choy Sum; 20g Egg white; 15g ginger; 15g shallot; 13g Refined salt; 300ml Shimizu

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

To make fish balls, you can either blanch them in water or deep-fry. People here are deep-fried a little bit more, and some fat will be added. The clear soup fish ball is a famous dish in Zhejiang. It is famous for its clear soup, delicious, tender, and white. The fish balls are like white jade, with clear color, smooth and delicious. Some ham slices will be added, and the soup is salty and delicious.
Silver carp is suitable for making fish balls, and herring is also made this time. not bad.
1100 grams of herring (with fish bones removed)
Ingredients: 1 shiitake mushroom, appropriate amount of Chinese cabbage, appropriate amount of ginger and shallot, appropriate amount of salt, 1 egg white, 300ML water

Ingredients

1100g Herring
30g Shiitake Mushrooms
100g Choy Sum
20g Egg White
15g Ginger
15g Shallot
13g Refined Salt
300ml Shimizu

Fish Balls in Clear Soup

1. The fish is handled cleanly, and a piece of cloth is easy to operate under the cutting board.

2. Cut off the fish head and tail.

3. Cut straight to the left from the bone of the fish head.

4. Cut into sections at the tail of the fish. Slice the fish bones from the belly of the fish.

5. Scrape the fish paste. Press one end of the fish with your left hand and scrape the knife to the right.

6. Scrape good fish paste. About 500 grams

7. Add fresh water to the ginger onion and grab it for ginger onion water.

8. Beat the egg whites well.

9. Add about 10 grams of salt, add water, and egg white in batches, stir well and add another time. The fish mud is whipped up. There is a state of bubbling slightly.

10. Put cold water into the pot.

11. Cook over medium and low heat, and remove any bubbles.

12. Boil water in a pot, add a little salt, add fish balls, and cook the choy sum and shiitake mushrooms.

13. Just fill the bowl.

Tips:
1. The fish mud should be scraped delicately. The fish meat used should be fresh fish that has been refrigerated for half a day after being cut. The knife should be flat and the knife surface should be tilted about 60 degrees. Use proper force and scrape finely. through;
2. Correctly grasp the proportion of fish mud water and salt, and the ratio of fish mud to water is generally 1:2 (that is, 200 grams of water can be added to 100 grams of fish mud), which can be expanded and contracted according to the freshness and water absorption of the fish, adding salt The amount is: about 13 grams of salt per 500 grams of fishballs (including the amount of water added);
3. Adding water to the fish mud should be carried out in 2 to 3 times. The "beating" should be continuously stirred in the same direction (generally no less than 500 times) until the fish mud has evenly bubbled.
4. The fishballs should be potted under cold water. The medium and small fires should be "raised" mature. The water in the pot should be kept in a boiling state, otherwise the fishballs are easy to age and break.
5. Of course what I did was not good enough. Keep practicing.