Fish balls with bitter melon and green hands(ku gua qing shou da yu wan )

Fish balls with bitter melon and green hands

Introduction:

"Momordica charantia is rich in vitamin C, which can improve the body's immune function; it can promote diet, reduce inflammation and fever; it contains Momordica charantia glycosides and insulin like substances, which has good hypoglycemic effect. Eel meat is rich in high-quality protein and various essential amino acids. Eel is rich in vitamin A and vitamin E, which are 60 times and 9 times higher than common fish. Among them, vitamin A is 100 times of beef and 300 times of pork. It's good for preventing vision degeneration, protecting liver and restoring energy. "

Production steps:

Step 1: wash eel and balsam pear.

Step 2: separate the eel bone and meat from the back with a knife.

Step 3: scrape the eel from the skin and bone with a stainless steel spoon.

Step 4: scrape the fish and bones.

Step 5: add 750 ml water to the soup pot and bring to a boil. Add the eel bone and cook for a while to remove the residue. Add 250 ml meat bone soup to set aside.

Don't beat the eel on the back for about 10 minutes.

Step 7: slice balsam pear with a planer and set aside.

Step 8: processed material.

Step 9: add a little salt and chicken powder to the eel meat, knead and mix well.

Step 10: next, grab the well mixed eel antler and throw it back into the bowl. Repeat this action for more than ten times. The fish balls made in this way will be refreshing.

Step 11: mashed eel.

Step 12: heat the soup to 50% heat and turn to low heat. Take a piece of minced fish and place it in the palm of your hand. Pinch it a few times to form a column.

Step 13: clench your fist slightly and squeeze the fish out of the tiger's mouth.

Step 14: use a spoon to dig out the fish blade from the tiger's mouth.

Step 15: put the prepared fish balls in the pot.

Step 16: after the fish balls are ready, turn to high heat and bring the soup to a boil. After the fish balls float, add carrot slices and balsam pear and bring to a boil.

Step 17: add salt, chicken powder and pepper to taste and serve.

Materials required:

Eel: 500g

Balsam pear: 100g

Meat and bone soup: 250 ml

Mineral water: 750 ml

Parsley: 10g

Carrot: right amount

Salt: right amount

Chicken powder: right amount

Pepper: right amount

Precautions: 1. Beat the minced fish with the back of a knife. Do not cut or chop it, otherwise it will affect the taste. 2. When making meatballs, the temperature of the soup pot should not be too high, otherwise the front one has been cooked and the back one is still in production. 3. When cooking fish balls, the fish balls can float. If they are cooked too long, the fish will get old.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ku Gua Qing Shou Da Yu Wan