Q Bullet Fish Ball
by Chai rice, oil, salt, sauce and vinegar tea YLYN
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Silver carp meat peeled
2. Cut into small cubes and put the cooking machine into mashed meat
3. Prepare one egg white
4. Add an egg white, an appropriate amount of cornstarch, pepper, chicken essence, salt, and cooking wine to the beaten fish paste and stir it up (I used two pairs of chopsticks)
5. Stirring is getting harder and harder
6. Add ginger water and continue to stir until the fish puree is thick and glued
7. Squeeze the fish puree from left to right to the tiger’s mouth, and scrape it into the warm water with the spoon in your right hand
8. After the fish balls are shaped in warm water, boil the water for a while without boiling, and then dip the fish balls into cold water, and the Q-ball fish balls will be ready.
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