Spicy Poached Shrimp Balls
1.
Soak an appropriate amount of green onion and ginger in warm water to get the flavor, filter out the green onion and ginger, save the onion and ginger water for later use;
2.
Wash Chinese cabbage and coriander to control water, set aside;
3.
Remove the head and shell of the prawns, wash the shrimp meat and absorb the moisture for later use; take the fish meat, wash and absorb the moisture for later use; cut the pork belly into cubes for later use;
4.
Finely chop the shrimp, fish, and pork belly into puree. If you have a meat hammer, you can smash it for a more delicate taste;
5.
Add a small amount of green onion and ginger water to the mashed meat several times, and stir vigorously in the same direction until the mashed meat is strong, that is, it stops stirring;
6.
Add eggs (a double yolk egg appeared accidentally, but I only used one egg), dried starch, salt and white pepper,
7.
Toss in the original direction and stir evenly, into meat filling for use;
8.
Start the frying pan, heat the pan with cold oil, stir-fry the Pixian Douban on a low heat until the red oil comes out, then add the green onion, ginger, garlic and stir fry to create a fragrance;
9.
Immediately add an appropriate amount of boiling water and turn to medium heat;
10.
When the broth is not boiling, roll the meat into meatballs of appropriate size and put them into the pot one by one;
11.
Slowly cook on medium heat until the meatballs float, and cook for 5 to 10 minutes until the meatballs are cooked through. Remove and set aside;
12.
Add appropriate amount of salt and sugar to the soup to taste, and boil on high heat;
13.
Add the cabbage leaves and boil again on high heat;
14.
Take out the cabbage leaves and place them on the bottom of the container;
15.
Put meatballs on the cabbage;
16.
Pour the broth and sprinkle some coriander leaves to enhance the flavor, and that's it!
Tips:
1. Shrimp and fish should be washed and dried, and then chopped the stuffing to remove the fishy smell;
2. Fish meat is only used to increase the weight and handle frozen fish. You can use it if you don't like it, but you must put a little bit of pork belly, which is very fragrant;
3. Pixian Douban is the main ingredient for seasoning. The amount is adjusted according to your taste. If you like spicy, you can add more;
4. The bean paste in the soup is quite salty, and the meatballs are also tasted in advance, so be careful when adding salt to the soup;
5. The meatballs that cannot be eaten at one time can be cooked and refrigerated or frozen in the refrigerator. When you eat them, you can cook them again. The frozen meatballs should be eaten as soon as possible.
