Chaoshan fish ball is a traditional snack of Han nationality in Chaoshan area of Guangdong Province. It is prepared by removing the head and bones of marine fish, crushing them, and adding seasoning to make pills. Fish balls can be used for soup or cooking, especially fish balls cooked in chicken soup are the best. Fish balls are not only crispy, but also delicious and fragrant. This dish is very popular with Chaoshan people. So what is the practice of Chaoshan fish balls? Let's take a look at it through the following article.

1. Chop the scraped fish roe (fish should not be sliced with a knife to avoid infiltration of fine bones and red meat near the skin) with a knife, put it in a basin, add protein, monosodium glutamate and young salt, and add young salt in a bowl of clear water and mix well.

2. Beat the fish in the basin by hand, add salt water and beat until the fish glue floats in cold water.

3. Squeeze the fish glue into beads, wrap them in an oiled bamboo tray (about one 4 yuan), steam them in a cage for 5 minutes and take them out.

4. Take the soup out of the pot, and add mushrooms, fish balls, bamboo shoots, native fish (bone skin torn clean and fried), laver (fried or roasted with fire), monosodium glutamate, fish sauce, sesame oil and pepper. The lettuce is wrapped in a big soup bowl first, and the fish balls are seasoned and poured into the big soup bowl.

What is the practice of Chaoshan fish balls? I believe you have learned it. Fish balls, also known as "water balls", are traditional names. They are famous for their attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets. There is a saying that "no fish balls, no seats".