The practice of Pangcheng fish balls is relatively simple, but a little bit more elaborate, we use fresh carp, and then with pork fat, hairy vermicelli, as well as vegetable hearts, cooked ham, and other seasonings can be made. Authentic Pengcheng fish balls are white and tender in color, fine in texture and fresh in taste, round in the water, flat on the plate, and long on the chopsticks, and the craftsmanship is superb and beyond the reach of ordinary chefs.

Pengcheng Fish Balls

Ingredients: one live carp (weighing about 1000 grams), 50 grams of pork fat, 100 grams of vermicelli, 25 grams of cooked cabbage, 15 grams of cooked ham slices, 25 grams of egg whites, mushroom.

Practice:

1, carp treatment clean, chopped off the head and tail, take the fish, wash and pig fat with chopped into velvet, put into the bowl, add wine, green onion and ginger juice, egg whites, chicken broth, salt stirred vigorously, add chopped vermicelli and dry starch, mix into a paste.

2, the fish head and tail clean, blanch in a pot of water, add salt, wine, green onions and ginger steamed in a cage.

3, the pot on the fire, into the cold water, the fish paste squeezed into a large cinnamon ball-shaped pills into the pot of water, when the water boils, the fish balls are cooked, fish out.

4, pot on the fire put cooked lard, put onions and ginger fried yellow incense when fishing, add chicken broth, pour in fish balls, cabbage, ham slices, mushroom slices, add wine, salt. MSG, after boiling thickening, dripping sesame oil, loaded into the long waist plate, the steamed fish head and tail decorated in the plate at both ends that is.

Pengcheng fish balls nutritional value of how

Pengcheng fish balls used in the main raw material is carp, carp is rich in high-quality protein, the human body absorption rate of up to 96%, and can supply the body with essential amino acids, minerals, vitamins A and vitamin D; carp fat is more than unsaturated fatty acids, can be very good to reduce cholesterol, can prevent and cure, therefore, it is not necessary to use the fat. Cholesterol, can prevent and control, therefore, eat more fish can be healthy and long life. Carp taste sweet, sex flat, with nourishing stomach, diuretic swelling, through the breast, clearing heat and detoxification, stop the number of coughing under the effect of gas, on a variety of edema, swelling, bloating, oliguria, jaundice, breast milk are beneficial.

Pengcheng fish balls are also used in fat meat, fat meat contains a variety of fatty acids, can provide a very high calorie, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but the fat pork cholesterol, fat content are very high, so it is not recommended to eat, and the crowd and high blood fat should not be eaten.

Pengcheng fish balls have a very high nutritional value, can supplement the body rich in protein, amino acids, vitamins, etc., Pengcheng fish balls have nourishing the spleen and stomach, enhance the efficacy of the body's immunity. Eating Pangcheng fish balls can also promote human metabolism, moisturize the lungs and pharynx, clearing heat and detoxification, and is also very helpful in slowing down the aging of the human body. Therefore, Pengcheng fish balls are very wide range of people, can not be eaten during a cold, fish allergy can not eat, and bronchitis and malignant tumors, lymphatic tuberculosis, erythematous lupus, pediatric mumps, thrombosed occlusive vasculitis, carbuncle healing sores, urticaria patients also can not eat.