Name: "pengcheng Fish Ball", The Hometown Cuisine of Saint Chef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mandarin fish; 40g Fat Pork Belly; 25g Soak vermicelli; 20g Red sweet pepper slices; 20g Winter bamboo shoots; 20g Shiitake mushroom slices; 25g Asparagus Strips; Some Water starch; Some Dried corn starch; 15g Chopped green onions; 10g ginger; 2g salt; 5g Sugar; 2g MSG; a little pepper; 20g Shao wine; 20g Cooking oil

"pengcheng Fish Ball", The Hometown Cuisine of Saint Chef

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

I remember that in Fujian cuisine, he mentioned the founder of the Chinese culinary world, the chef "Peng Zu", and told a story about his going to Wuyi Mountain in Fujian to practice in his later years. There, he spent the second half of his life devoted to researching my Chinese food and cooking techniques and establishing the theory of health preservation in my country.
"Peng Zu" was originally from Xuzhou in Huaibei, my country. It was called Pengcheng in ancient times. The Pengzu Temple there continues to burn incense to this day. Every year on the anniversary of Peng Zu's death, the overseas culinary compatriots who are thousands of miles away have to return to the country to make sacrifices. In the hearts of overseas Chinese, "Peng Zu" has an extremely important position, and many foreigners also come to participate in the sacrifices! A few years ago, when I saw this scene, I couldn’t help feeling a bit ashamed of my great nation. No one paid attention to it before, but recently the government has rebuilt the temple, and the local government also organized some impressive activities to commemorate "Peng Zu". It is also a comforting side!
Today, making a dish from the hometown of "Peng Zu" is also one of the representative dishes in Su cuisine, "Pengcheng Fish Ball". Different from Shandong cuisine and Sichuan cuisine when making seafood fishballs or meatballs in Jiangsu and Zhejiang cuisines, they seldom use deep-fried methods, and mainly emphasize the freshness of the raw materials and its original flavor. For example, stewed crab noodles, lion head, fish ball soup, grilled fish balls, etc., are all made by steaming, boiling or braising. In this way, it tastes light and tastes its deliciousness and original flavor. It is the biggest feature of Su and Zhejiang dishes! The method of this fish ball is as follows;"

"pengcheng Fish Ball", The Hometown Cuisine of Saint Chef

1. First chop up the fish and fat pork.

"pengcheng Fish Ball", The Hometown Cuisine of Saint Chef recipe

2. Put the cut meat mixture into the food processor.

3. Add a little chopped green onion and ginger.

4. Add a little salt, pepper and monosodium glutamate, and pour a little Shao wine.

5. Turn on the food processor and whipped into puree.

6. Pour into a bowl after whipping.

7. Pour the minced vermicelli into the minced fish and mix well.

8. Add a little dry starch and mix well.

9. Stir the fish paste vigorously with a bamboo board. When it becomes thick and vigorous, slowly add a little water and beat with 20% water.

10. Fill the pot with warm water, squeeze the fish balls into the water, squeeze the fish balls, turn on the fire to boil the water.

11. Blend a bowl of gorgon when the water is not boiling, add salt, sugar, monosodium glutamate, pepper and Shao wine in it.

12. Pour in an appropriate amount of water and starch and stir well for later use.

13. When the water used to boil the fish balls is boiled, the fish balls can be fished out after they float.

14. Put the fish balls out in warm water for later use.

15. Blanch all the ingredients.

16. Heat up a frying spoon, pour a little oil into it, add the chopped green onion and ginger until fragrant.

17. Pour in the blanched ingredients and stir fry for a while.

18. After the ingredients are stir-fried, pour them into a bowl of gorgon.

19. When the juice is slightly gelatinized, pour the fish balls and stir fry.

20. Boil the fish balls for more than ten seconds, and the juice will be completely gelatinized before being out of the pot.

21. The serving plate can be served with a little embellishment. The operation is complete.

Tips:
The characteristics of this fish ball; the color is light and elegant, white, the fish ball is smooth and tender, the taste is mellow and delicate, and the classic food of Pengcheng.

Tips;

1. For making fish paste, if you don't have a cooking machine, you can smash the fish paste with the back of a knife. When smashing, you can mix the fish and fat together to make it more even.

2. It is best to use chicken broth when cooking fish balls or when blending gorgon juice, without white water.

3. When making fish balls, it is best to beat with green onion and ginger water. Since I put green onion and ginger in the fish paste, I only use white water for whipping. This is also lazy, haha! It is better to use green onion and ginger water as required.

4. Both Su cuisine and Zhejiang cuisine are inseparable from Shaoxing wine. You can use Shaoxing rice wine or Huadiao wine. If you don’t use Shaojiu, you will lose the meaning of making these two cuisines, because there is the hometown of Shaojiu. Since ancient times, the Shaojiu produced in Jiangsu and Zhejiang has been used to cook dishes.

This Su dish "Pengcheng Fish Ball" of the big stir-fry spoon is ready. It tastes delicious and original, especially fresh mandarin fish meat is more delicious! For your reference!