[fujian Cuisine]: Seven Star Fish Ball

Name: [fujian Cuisine]: Seven Star Fish Ball
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some shrimp; Some Pork filling; Some Egg white; Some corn starch; Some Soy sauce; Some salt; Some Shimizu; Some Green onion ginger water; Some Broth; Some lard; Some Sugar

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Fish balls are one of the famous soup dishes in Fujian. It is made with fish, lean pork, and dried shrimp as the main raw materials. The snow-white fish balls the size of a walnut float on the steaming noodle soup, like a sky full of stars. Therefore, overseas Chinese call it "Seven Star Fish Balls." Fuzhou’s "Seven Star Fish Balls" have the characteristics of white color, elasticity but not greasy, fragrant and loose fillings, sweet and smooth taste, and have a long-standing reputation. "

[fujian Cuisine]: Seven Star Fish Ball

1. Kill the grass carp clean, take out the fishing line by lightly pat and use a knife along the fish bone to separate the fish from the fish bone, and do the same for another time.

[fujian Cuisine]: Seven Star Fish Ball recipe

2. Remove the spine and main spines, and scrape the fish along the fiber lines. (The fish meat close to the fish skin has more myoglobin and darker color, which will affect the whiteness of the fish ball, so there is no need to scrape it off.)

3. Wrap the fish with clean gauze and float in clean water to remove blood tendons and turbid impurities.

4. Until the fish is white, filter out the water with clean gauze.

5. Shrimp shell, pick out the shrimp thread, wash and set aside.

6. Place the fish and shrimps flat on the cutting board and beat them with a rolling pin.

7. Until the fish flesh turns white slightly, the hand feels sticky, and all the fish flesh becomes muddy.

8. Add 2 tablespoons of light soy sauce, 1/2 tablespoon of salt, and 1/3 tablespoons of sugar to the minced meat and mix well.

9. Add green onion and ginger water to the flavored meat filling and stir until it is vigorous.

10. Make balls of uniform head and size.

11. Put the fish paste in the container, first add about 1/3 of the fish paste water, cornstarch, and salt, and beat them vigorously.

12. After whipping vigorously, the fish puree protein will become transparent; add a little lard and stir evenly for later use.

13. Spread a little lard on both hands, take an appropriate amount of fish paste, wrap it in the filling, and round it.

14. Put the casserole on the fire, pour the broth and cook until warm.

15. Put the fish balls into the pot one by one and bring them to a boil. After the protein on the surface is relatively solidified, gently push the back of the spoon along the edge of the pot to prevent the balls from sticking to the bottom of the pot and damaging its shape.

16. After skimming the foam, change the heat to medium and small heat until the fish balls are just cooked through. Put them in a soup bowl, sprinkle with a little chopped green onion, pepper, and sesame oil. Serve.

Tips:
1. To master the cooking time, take the fish balls just cooked as the degree. If the time is too long, the fish balls will become old and tender and lose their flexibility.