Boiled shrimp balls in spicy water(xiang la shui zhu xia wan )

Boiled shrimp balls in spicy water

Introduction:

"Mix some fish and pork with shrimp, chop them into meat paste, rub them into meatballs, roll them in hot soup, and then add some vegetables to the bottom. A bowl of delicious, soft, glutinous, spicy and delicious shrimp balls is out of the pot."

Production steps:

Step 1: soak a proper amount of onion and ginger in warm water, filter off onion and ginger, and reserve onion and ginger water;

Step 2: wash Chinese cabbage and coriander, control water and set aside;

Step 3: remove the head and shell of prawns, wash and drain the shrimp meat for use; wash and drain the fish meat for use; cut the streaky pork into small pieces for use;

Step 4: chop the shrimp, fish and pork into meat paste. If there is a meat hammer, you can smash it. The taste is more delicate;

Step 5: add a small amount of onion and ginger water to the mashed meat for many times, and stir vigorously in the same direction until the mashed meat is strong, that is, it can not be stirred;

Step 6: add eggs to the mashed meat (a double yolk egg appears accidentally. In fact, I only use one egg), dry starch, salt and white pepper,

Step 7: Toss along the original direction, stir evenly, and set aside as meat stuffing;

Step 8: start the frying pan, add cool oil into the hot pan, stir fry Pixian Douban over low heat until red oil comes out, and then add onion, ginger and garlic to stir fry until fragrant;

Step 9: immediately add some boiling water and turn to medium heat;

Step 10: boil until the soup is not boiling, knead the meat stuffing into meatballs of appropriate size, and put them into the pot one by one;

Step 11: keep medium heat and cook slowly until the meatballs float. Cook for 5 to 10 minutes until the meatballs are well cooked. Remove and set aside;

Step 12: add appropriate amount of salt and sugar to the soup, and bring to a boil;

Step 13: add the cabbage leaves and bring to a boil again;

Step 14: take out the cabbage leaves and put them on the bottom of the container;

Step 15: put meat balls on the cabbage;

Step 16: pour on the soup, sprinkle appropriate amount of coriander leaves to improve the taste, then you can!

Materials required:

Prawn meat: 400g

Net fish: 100g

Pork: 50g

Chinese cabbage leaf: 100g

Coriander: moderate

Onion and ginger: right amount

Egg: 1

Dry starch: 1 tablespoon

Salt: 1 / 2 teaspoon

White pepper: 1 / 2 tsp

Cooking oil: 2 tablespoons

Pixian bean paste: 3 tablespoons

Onion, ginger and minced garlic: 1 tablespoon in total

Water: moderate

Precautions: 1. Shrimp and fish should be washed and dried before mincing to remove the fishy smell; 2. Fish is only used to increase the weight and deal with frozen fish, and you can not use it if you don't like it, but you must put a little bit of streaky pork, which is very fragrant; 3. Pixian Douban is the main seasoning material, and the amount can be adjusted according to your own taste. If you like spicy, you can put more; 4. The Douban sauce in the soup is quite salty Meatballs are also tasted in advance, so add salt carefully in the soup; 5. If you can't finish eating meatballs at one time, you can put them in the refrigerator or freeze them, and then take them out and cook them when you eat them. Eat the frozen meatballs as soon as possible.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Shui Zhu Xia Wan