First, prepare the ingredients: a potato, a broccoli, a dragon fish, an egg, a little minced onion and ginger, a little sweet potato starch, a little bread crumbs, pepper, salt, monosodium glutamate, chicken essence, five-spice powder, soy sauce and white vinegar.
1. Wash, peel and slice potatoes. Wash broccoli and cut it into foam. Put in a container and steam in a steamer for 30 minutes.
2. Longli fish is gently cut horizontally and vertically with a knife, but don't cut it off, then scrape the velvet with a knife, and finally remove the membrane and tendons inside the fish, so that the scraped velvet is the most delicate and smooth.
3. Put the minced fish into a bowl, add onion foam and Jiang Mo, beat in an egg white, add appropriate amount of pepper, white vinegar, soy sauce and salt, and stir clockwise for about ten minutes.
4, boil water from the pot, the water temperature is about 50 degrees (not too hot, warm water into the pot), squeeze out the fish balls with your left hand, and gently scoop them into the water with your right hand. The whole process was a small fire, and the fish balls were in the water. Turn off the fire and take it out immediately after the water boils.
5. Time is up. Steamed potatoes and broccoli, ground them into mud with a spoon, add pepper, chicken essence, monosodium glutamate, salt, spiced powder and a tablespoon of sweet potato starch, and stir well. Take a mass of mashed potatoes and press them into small cakes, then wrap them in fish balls and roll them on the bread crumbs.
6. Boil the oil in the pot, put it in a green ball with a temperature of 60%, fry it on medium heat, turn it over with chopsticks to make it evenly colored, and fry it until golden and crisp.
This time, I am full. I took a bite, and the skin was crisp and slag fell off. The second layer is waxy and salty, and the third layer is soft, smooth and delicate, fresh and juicy. I can't forget that smell for a long time. If you learn it, please cook it for your family!