Hot and sour fish balls(suan la yu wan )

Hot and sour fish balls

Introduction:

"Based on the" familiar flavor blog in memory ". Original address: http://blog.sina.com.cn/s/blog_ 44ca89150100izh7.html”

Production steps:

Step 1: prepare materials.

Step 2: with a horizontal knife, the fish's tail is close to the fish's spine, and the fish's head is cut to the gills, then the fish's body is turned over, and another piece of fish meat is cut in the same way.

Step 3: remove the fish viscera from two pieces of fish and rinse them; fold the skin inward and tear off the skin from the middle hand; chop the fish into meat paste.

Step 4: Chop pork into meat paste. Put the two kinds of minced meat together and continue to chop. Add prickly ash water in the middle (soak prickly ash in warm water for 20 minutes) and continue to chop until the minced fish is delicate. Add two egg white, salt, cooking wine, monosodium glutamate and water to the stuffing and stir clockwise. Finally, add chopped green onion and mix well;

Step 5: squeeze the minced fish into balls of the same size and put them into the water; start a fire, bring to a boil, and continue to cook for a while.

Step 6: add shallot and chopped coriander, white pepper, white rice vinegar, sesame oil, salt (a small amount) and monosodium glutamate to the soup bowl, pour in the boiled fish balls and fish soup, and eat while hot.

Materials required:

Spanish mackerel: 1000g

Pork: 250g

Egg white: two

Coriander: 100g

Zanthoxylum bungeanum: 50g

Ginger: right amount

Scallion: right amount

MSG: 1 teaspoon

Cooking wine: 1 teaspoon

Salt: right amount

White pepper: 2 teaspoons

Rice vinegar: 2 teaspoons

Note: 1, do not add soy sauce, to the original broth; 2, onion, ginger (ginger powder), pepper water, cooking wine is essential to remove fishy solution greasy and fresh; 3, the right amount of pork stuffing, can be icing on the cake, taste more mellow; 4, Spanish mackerel meat compact, stuffing as much as possible to add water, meat loose fish can add less water. Add a small amount of water several times to make the fish filling absorb enough water, and the taste will be full and elastic;

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan La Yu Wan