Long Li Fish Ball

Name: Long Li Fish Ball
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 430g Long Lee Fish Meat; 1 piece Egg white; Some water; a little oil; Some salt; 1/8 tablespoon White pepper; 1/4 spoon Five spice powder; 1/8 tablespoon Ginger powder; 1 tablespoon White rum; a little Steamed Fish Soy Sauce; Some starch

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In the small northeastern city, the common meatballs are confined to the frozen counter of the market or supermarket, and cost about ten yuan per catty. When you look at the ingredient list, there are often chickens in the fish balls, and then there are a lot of additives that you can't understand. heap. When I eat it, I can't feel the freshness of the fish, and there is a little bit of meaty skin.

I really don't know what I am eating, and I will inevitably miss the fish balls I ate when I was in Hong Kong. Whenever you are thinking about food, you will always fail to achieve your goal. Moreover, there are too many foods on the market now, and it is not difficult to do what you want to do.

Longli fish meat appeared in the big supermarket in this small city last year. This kind of ready-made fish meat is more convenient than asking the store to clean up the fish. Even if someone who is slow to do it by himself does it, it takes less than ten minutes to cook a pot of tender and Q fish balls.

There is no need for onion ginger water, no need to soak Chinese pepper, all kinds of ready-made powders are used to remove the fishy meat and turn it into fresh.

Delicious requires sincerity, but wouldn’t it be better to be quick and sincere~~"

Long Li Fish Ball

1. Wash the longli fish, dry the water, and cut into small pieces.

2. Add salt and white pepper.

3. Add five-spice powder, ginger powder, white rum, egg white, and steamed fish soy sauce.

4. Add a small amount of starch.

5. Grab and mix evenly, add more starch depending on the viscosity, and finally grab evenly.

6. Put the fish into the wall breaker and choose to stir.

7. Add some water after smashing, the amount of water should not be too much, and the stirring can be easier.

8. Stir it to make the fish paste evenly, and then take it out.

9. Put a little oil in, grab evenly and beat it several times for supremacy.

10. Put an appropriate amount of water in a boiling pot, grab some of the fish mud, squeeze it into small balls with a tiger’s mouth, and put it in warm water. Note that the fish tendons are removed at this time.

11. After all the fish paste is made into fish balls, pour out half of the water and add some cold water. The boiling temperature is always warm water. Cook until the fish balls are bleached, and they will be served in about half a minute.

12. Put it into the cold water basin immediately, change the cold water several times, and drain the water. Make it directly into fish ball soup or curry fish ball, or put it in a freezer and freeze it for later use.

Tips:
1. When squeezing the muddy fish, you can use a spoon to scoop it out, it will be rounder; because you are going out in a hurry, you just squeeze it out and put it in the pot.
2. Fish balls are easy to cook, so there is no need to worry about the problem that the water will not be cooked. If the water is boiled, it will disperse easily.
3. White rum can be replaced with cooking wine.