Material: grass carp 400g.

Accessories: 25 grams of horseshoe, 50 grams of fresh mushrooms and 200 grams of eggs.

Seasoning: 5g of pepper, 3g of salt and 5g of onion.

How to make delicious fish balls;

1. Wash water chestnut, peel and cut into powder;

2. Chop grass carp into minced meat, add water chestnut powder, egg white, refined salt and a little water, and stir evenly to form a paste;

3. Wash the mushrooms and cut into pieces;

4. Add water to the pot to boil, squeeze the minced fish into balls, cook them one by one in the pot, and add the chopped mushrooms, salt, chopped green onion and white pepper.

Fish balls with wrapped hearts

Ingredients: 750g sea eel, 200g pork (lean meat), and 0/000g river shrimp/kloc.

Accessories: 50 grams of mushrooms (fresh), 50 grams of pork (fat) and 200 grams of sweet potato powder.

Seasoning: soy sauce 10g, salt 5g, monosodium glutamate 3g, sesame oil 10g, pepper 3g and onion 10g.

The method of wrapping fish balls with heart:

1. Wash and peel the sea eel, remove the bones with a knife, and take fish (about 500g);

2. Chop the fish into mud with the back of a knife on the chopping board, add 150 ml of clean water and refined salt into the basin, and stir it in one direction to make slurry;

3. When the pulp can float on the water surface, add sweet potato powder (sweet potato powder) and stir evenly in one direction to form fish ball slurry for later use;

4. Wash mushrooms, remove pedicels and cut into rice;

5. Wash shrimp, shell, dry and cut into rice;

6. Cut pork into rice;

7. Put the mushroom rice, shrimp rice and pork rice into a bowl, add a proper amount of soy sauce and monosodium glutamate, stir evenly to form stuffing and divide it into equal balls;

8. Remove the roots from the onion, wash and cut the beads for later use;

9. Put the fish ball paste on the palm of your left hand, put a meatball in the middle, then hold it with five fingers, squeeze the fish ball out of your thumb and forefinger, scoop it up with a special spoon (like a canned milk powder spoon) in your right hand, put it in a clear water basin and float on the water;

10. Slowly pour the fish balls in the clear water basin into the cold water pot, cook them with low fire, and then pick them up;

1 1. Put 500ml of soup in the pot, add refined salt and monosodium glutamate to taste, then add the cooked fish balls and burn them thoroughly until the fish balls swell;

12. Put 20 expanded fish balls into the soup bowl. Sprinkle pepper, onion and sesame oil on the soup.

Tips for making wrapped fish balls;

1. When chopping fish, cover the wooden chopping board with a layer of fresh skin to prevent impurities from entering the minced meat;

2. Pay attention to making fish ball slurry: when stirring the slurry, the proportion of fish, flour and refined salt should be in one direction, and the bow should not be opened from left to right;

3. The meat stuffing should be placed in the center of the palm;

4. When cooking fish balls, don't boil the water, burn it slowly and cook it with low fire;

5. The selected sweet potato is pure white sweet potato powder.