Fish balls are unique in production, varied in eating methods and unique in flavor, which makes people feel full. To process this dish, live grass carp (carp, herring and so on) should be used. ) Weighing about 1000g, peel and cut open, remove spines, chop fish and a little fat pork, put them into a small pile of washed pebbles, mash them with a wooden stick, sprinkle with a proper amount of pepper and refined salt, add a little egg white, mix well into small balls, or cook them in soup.

Tender, smooth and delicious, fragrant and refreshing.

Ingredients: fresh beef 5000 g dry starch 750 g salt 120 g chicken essence 50 g monosodium glutamate 50 g sugar 200 g edible powder 10 g pepper 25 g dried tangerine peel 7 g?

Method:?

1? Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. ?

2? Mix the dry starch with 1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night. ?

3? Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.

Make fish balls: the fish can be shad, fish (white fish, door fish), cuttlefish, tail fish and small yellow croaker.

At present, many machines remove heads, scales, intestines and bones, and then automatically make fish balls, which are scalded with boiling water and become fish balls in one stop.

If you want to do it yourself, you can do it yourself, but it takes a lot of effort. For example, remove the scales, skulls and intestines of the shad first. Without skin,

Peck it into a paste with a blender or a knife, put it on a plate, add a little cornflour, and knead it clockwise until it is sticky and dough.

Boil the water, make fish balls by hand or spoon, and put them in the boiling pot. Floating on the fish balls means that the fish balls are cooked. Season and serve.