[fujian Cuisine]-baoxin Fish Ball

Name: [fujian Cuisine]-baoxin Fish Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Net fresh fish; 30g shrimp; 250g Minced pork belly; 250g Sweet potato starch; 100g Chopped green onions; 2 teaspoons Soy sauce; 2 teaspoons salt; 2 teaspoons Chicken Bouillon Powder; 2 teaspoons sesame oil; 1 teaspoon Sugar; Some Plain Water; Some Broth

by Espresso light mood

4.6 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

2

[Baoxin Fish Balls] is a famous dish in Fujian cuisine. It won applause for its unique flavor and shape in the first national culinary master technical performance conference in 1983.
Features of this dish: white color, unique flavor, soft waxy and delicious flavor! "

[fujian Cuisine]-baoxin Fish Ball

1. Chop the prawns into puree and mix with minced pork belly, add chopped green onion, salt, soy sauce, sesame oil, chicken essence, and sugar to mix into filling.

2. Then squeeze into small balls for later use.

3. The fish is ground into a mud with the back of a knife.

4. Add salt and appropriate amount of water.

5. Stir in one direction until Shangjin becomes a paste.

6. Add sweet potato starch and mix well to make isinglass.

7. Pour clean water into the pot and set aside. Dip some clean water on your hands and take appropriate amount of isinglass.

8. Pack a meatball.

9. Pinch into a circle.

10. Put it in water and cook, remove it, and put it in a container. Pour the broth into the pot, add salt and chicken essence to a boil, pour it on the fish balls, and finally drizzle with sesame oil and chopped green onions.

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[fujian Cuisine]-baoxin Fish Ball

Ingredients

[fujian Cuisine]-baoxin Fish Ball

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