Grilled Tofu with Chicken and Fish Meatballs

Name: Grilled Tofu with Chicken and Fish Meatballs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some chicken; Some fish; Some Egg liquid; Some tofu; Some ginger; Some Water starch; Some shallot; Some garlic; Some salt; Some Cooking Wine; Some Vinegar; Some Soy sauce; Some Sugar; Some sesame oil; Some Broth

by Rhyme

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

"Chicken and fish meatballs", as the name suggests, are meatballs made of chicken and fish. Both of these meats are what I like to eat. I bought some vegetables the other day, so I decided to mix them together to make a Try the meatballs. It turns out that they taste very good: the fish meat is very fragrant, and the meatballs have a little tough texture after the chicken is added. They are better than the fish balls or chicken balls alone. In addition, I am more surprised. The tofu burned in the dish is particularly fragrant. It was originally something that was accidentally added. I didn't expect it to be so delicious. I knew I should put more in it."

Grilled Tofu with Chicken and Fish Meatballs

1. Chop the chicken into meat.

Grilled Tofu with Chicken and Fish Meatballs recipe

2. Chop the fish into meat.

3. Cut the ginger finely.

4. Mix the chicken and fish meat together, add salt, minced ginger, and a little egg mixture to beat them up. If it is not easy to beat, you can drop a little cold water in it (be careful not to add too much).

5. Make the beaten mince into meatballs.

6. Bring the water to a boil, add some salt, cut the tofu into pieces and blanch it so that it won’t fall apart easily and the taste will be better.

7. Chop the green onions, ginger, and garlic, put a little more oil in the pan, and fry the prepared balls.

8. Fry one side and then fry the other side, don't turn it too eagerly.

9. Take out the balls when they are almost cooked, skim off the remaining oil, and stir-fry the scallions, ginger, and garlic to create a fragrant flavor.

10. Put the balls, add cooking wine, dark soy sauce, a little vinegar, sugar, add tofu, star anise, add broth or water, cover, bring to a boil and turn to low heat.

11. After the juice is almost harvested, turn on the heat, add a little salt to taste, add water starch, turn off the heat after the soup thickens, and add a little sesame oil to make it out of the pot.