1. The main ingredient is 1 grass carp (with the bone and skin removed, the weight of the fish is 455 grams)
2. Prepare 6 shiitake mushrooms and 100 grams of semi-fat lean pork.
3. Remove the skin and bones of the fish to get the meat, and use a food processor to beat into the minced fish.
4. Shiitake mushrooms and pork are also smashed.
5. Add appropriate amount of salt, appropriate amount of pepper, and 2 tablespoons of cooking wine to the fish and mix well.
6. Add another egg white and mix well.
7. Finally add 80 grams of potato starch and mix well. Next, shake the fish for 5 minutes. The longer it is, the better. I only shake it for 5 minutes.
8. The fish after being beaten is very elastic. As shown in the picture (Next, adjust the filling)
9. Add appropriate amount of salt, soy sauce, pepper, sesame oil, chopped green onion, minced ginger and white sugar to the mushroom meat filling and stir well.
10. Take a lychee-sized fish paste, squeeze it, and pack it with Hong Kong minced meat.
11. Squeeze the mouth tightly and round like a bun.
12. Fill the pot with water and bring it to a boil. Put all the kneaded balls into the pot and stir a little with a spatula.
13. Cover tightly and cook over high heat for 10 to 15 minutes until the balls are cooked through.
14. Finished product. Q bomb is crisp and crisp.
Tips:The cooking wine in the fish paste must be used to remove the fishy. You can also mix the chopped green onion and the ginger in the fish paste. I was afraid that the meatballs wouldn't look good after they were cooked, so I put green onion and ginger into the filling. Add appropriate amount of dark soy sauce to the filling for coloring.
Everyone has different tastes. Salt and soy sauce are ordered according to their own tastes.