Fish balls(yi yu liang chi yu wan )

Fish balls

Introduction:

"Soup, hot pot and dry stew are all OK. It's convenient and delicious to add some when you want to eat."

Production steps:

Step 1: prepare the materials.

Step 2: Chop ginger and scallion.

Step 3: put ginger powder into water bubble, add water to starch to make water starch.

Step 4: fish bone peeling, the surface of a dark red meat should also be removed, here the most fishy.

Step 5: scrape the fish into mud with a spoon.

Step 6: Chop with the back of a knife.

Step 7: add chicken essence, salt, cooking wine, starch, scallion and ginger water to the chopped fish paste.

Step 8: boil a pot of water and squeeze out the balls from the mouth of the tiger.

Step 9: scrape the water into the pot with a spoon.

Step 10: bring to a boil again.

Step 11: just fish it out.

Step 12: fresh and elastic fish balls are ready.

Materials required:

Body of Hypophthalmichthys molitrix: 1

Chicken essence: 1 teaspoon

Ginger: 1 piece

Scallion: right amount

Salt: 1 teaspoon

Cooking wine: 1 teaspoon

Starch: a little

Note: when adding ginger water, do not add it at one time. Add it in three times and stir it up. The finer the fish, the better. The meatballs are smooth and elastic

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yi Yu Liang Chi Yu Wan