Sweet and sour fish balls(tang cu yu yuan )

Sweet and sour fish balls

Introduction:

"It's very suitable to make balls with the dragon fish without fishbone. It's easy to handle."

Production steps:

Step 1: thaw the fish fillet, wash it, and cut it into pea sized cubes

Step 2: add salt

Step 3: add pepper and cooking wine

Step 4: add onion and ginger water and beat the fish in one direction until the fish is strong and the onion and ginger water is absorbed

Step 5: add 2 tbsp starch

Step 6: heat the oil pan, squeeze the fish into balls and put them into the oil pan

Step 7: deep fry the meatballs over medium low heat until the surface is yellowish. Remove the meatballs. If you like the taste of charred outside and tender inside, you can remove the meatballs and deep fry them again after the oil temperature rises

Step 8: add a little water to the ketchup, 1 tbsp sugar and a little salt

Step 9: add white vinegar

Step 10: from the oil pot, add onion, ginger and garlic, stir fry the flavor

Step 11: add the quick-frozen and thawed peas, corn kernels and diced carrots and stir fry them

Step 12: over medium heat, pour in tomato sauce

Step 13: bring to a boil for 1 minute and pour in the water

Step 14: cook until the soup is thick, pour in the fish balls, stir fry quickly until all the balls are covered with the soup, and remove from the pot

Materials required:

Longliyu Liu: moderate

Quick frozen corn kernels: right amount

Quick frozen peas: right amount

Quick frozen diced carrot: right amount

Tomato sauce: right amount

Sugar: right amount

White vinegar: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Vegetable oil: right amount

Pepper: right amount

Garlic: right amount

Corn starch: right amount

Note: fish do not have to be crushed into minced meat, just cut into small pieces, to save trouble and retain some taste.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu Yuan