Q Bullet Fish Ball

Name: Q Bullet Fish Ball
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Grass Carp Meat; 60g ginger; 60g Corn flour; 150g water; 6g salt; 6g pepper; 150g Egg white

by Ronin 1974

4.6 (1)

Favorite

12

Difficulty

Easy

Time

1h

Serving

2

My son seldom eats fish. It's not that I don't like fish, and he feels spitting is troublesome. What do you think are you lazy? There is no way, only to let him eat it in another way. "

Ingredients

Q Bullet Fish Ball

1. The fresh fish is headed, deboned, peeled, diced and rinsed with water to remove the fishy smell.

2. Put it in a food processor, add ginger, water, and half of the egg white. Turn on and play for about 30 seconds. Add the remaining half of the egg white, salt, pepper, cornstarch, and beat for another minute.

3. The fish paste is very sticky and delicate. Pour the bowl and beat it clockwise with your hands.

4. Add water to the pot and heat it to about 40 degrees, turn off the heat, squeeze the mashed meat with your left hand, squeeze the meatballs out of the tiger’s mouth, hold the spoon in your right hand, and scoop into the pot. After scooping, heat on a small fire until all the fish balls float.