Palm Pearl (salmon Meatballs)
1.
Part of the material, meat, I let the meat seller beat it into minced meat.
2.
The salmon fillet is peeled and chopped into puree (some stores can't handle it well, leaving the middle bone, of course, also remove it).
3.
Remove the handles of shiitake mushrooms, try to choose a flat umbrella cap. Remove the hard part of the handle and keep the others for use.
4.
Ginger, spring onion, shiitake mushroom stalk, all cut into froth.
5.
Mix the two kinds of meat, add the freshly cut froth, add an egg, starch, light soy sauce, salt, oyster sauce, sesame oil, cooking wine, and stir well.
6.
Put the mushroom umbrella cap upside down (the flat one is for easy placement), squeeze the balls and put it on. I made 19 of this amount. It also depends on the size of shiitake mushrooms.
7.
It was steamed on a plate that could hold the soup. The time is fifteen minutes. Take this yourself. Look at the picture, this soup is useful.
8.
Add some oyster sauce and dark soy sauce to the steamed soup to thicken it.
9.
Set the plate, pour the boiled juice, and serve.
Tips:
1. Salmon fillets are usually skin-on, which is more troublesome. I sometimes buy salmon fillets and use a spoon to scrape off the meat from the bones. It doesn't need to be processed, and it tastes equally good.
2. The soy sauce is just for coloring, so you don't need to use it. I have also used bottled abalone and scallop sauce to taste better.
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