Pastoral Time: Handmade Fuzhou Fish Balls
by Pastoral time
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the shark meat without skin and bones.
2. Slowly scrape the fish off the fish in one direction with a knife.
3. Add 50 grams of water to the net fish and put it in a blender to make a puree.
4. Pour the fish paste into a large basin, add salt, and beat in one direction with a hand mixer. Beat until the fish paste becomes sticky, take a small piece and put it in clean water to float.
5. Pour in sweet potato powder several times, add MSG and fish sauce to taste.
6. And continue to beat for 30 minutes (the longer the beaten time, the more vigorous the fish balls will be), again take some fish paste and put it into the clear water to see that it floats, and the fish paste is complete.
7. Mix the minced pork belly with soy sauce, salt, sugar, and chopped green onion. Divide into several portions.
8. Hold the fish paste in your hand and put the filling in the fish paste.
9. Use your thumb to move the fish paste to cover the filling, and then gently hold the palm of your hand to squeeze the fish paste and filling together into balls.
10. Scoop up the balls with a round spoon.
11. Gently put it in a pot filled with water, and let the fish balls fall out of the spoon by the buoyancy of the water.
12. After all the fish balls are put into the water, slowly bring to a boil with medium and low heat (not high heat). When it is fully cooked, season with some chopped green onions and serve.
