Fish Meatballs

Name: Fish Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Eel; a little shallot; a little pepper; a little ginger; Some starch; Some egg

by Lotus

4.7 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

My husband went to the beach and brought back two fresh eels for cooking and eating. The kid doesn’t like to spend a lot of work to make a fish meatball.”

Ingredients

2 pieces Eel
a little Shallot

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a little Pepper

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a little Ginger

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Some Starch
Some Egg

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Fish Meatballs

1. Shred the green onion and ginger and soak in a little water.

2. Wash two pairs of eel, remove the viscera, remove the head and tail, and cut into two pieces.

3. Remove the skin and bones (the fish skin is better to be torn apart from the back).

4. The finer the chop, the better it can also be directly crushed by a cooking machine.

5. Add salt and knead the onion and ginger and remove the water that leaves the onion and ginger.

6. Add starch (add the amount of starch according to the amount of material) an egg white, add green onion and ginger water in batches and stir thoroughly.

7. This is a long process of whipping until the more vigorous the better, during which time add salt and a little cooking wine and pepper to get rid of fishy.

8. Add water to the pot and heat the hot water on a low heat. Do not boil. Squeeze the meatballs out of the mouth of a tiger and put them into the pot.