The custom of fishing meatballs in Hengyang has a long history. It is said that Peng Yulin’s original Zhajiang soil bowl “Yulin Xiangyao” contains fish meatballs. Hengyang fish balls are famous for their unique appearance and taste. They are an indispensable dish for birthdays and New Year celebrations.

I heard that the fish balls in Beitang Village, Lianhe Street, Zhengxiang District were particularly delicious, so I traced the source. After two days of watching and watching, I finally figured out the process and key of making fish balls, and tasted the tender, delicious, refreshing and chewy fish balls.

It turns out that the selection of fish balls is very particular. They must be fresh local yellow-skinned grass carps and weigh more than 4 to 5 kilograms. Making fish balls is actually divided into two major steps: breaking the fish and scraping the balls, which are usually divided into two days. Broken fish on the first day. Clean the scales of the fish, disembowel it, chop off the head and tail, remove the fish debris, peel off the skin and chop off the main fish bones, leaving only the pure fish meat on the back and belly. Rinse the broken fish first, and then rinse it in clean water overnight to remove the blood and fishy smell before making fish balls the next day.

There are several processes before making fish balls. First, the fish meat and ginger must be minced into puree. Then grind the pig fat into puree and finally mix. During the stirring process, add salt, green onion, cornstarch, egg white, white pepper and a little MSG, and sprinkle a few drops of water from time to time. The preparations are complete only after the fish, fat and ingredients are completely combined.

Fish balls are high-protein food. When the fish meat is ground, the thin fish bones are ground together with the meat, so the fish balls are also rich in calcium. As for fat, according to the "Compendium of Materia Medica", proper consumption of fat can detoxify various liver toxins, regulate the gastrointestinal tract, and regulate urination. The fat in the fish balls is absorbed by the fish meat and fused with cornstarch and egg white, removing the greasiness and not causing any adverse effects on the body.

Winter is the best time to make fish balls. At this time, the fish are plump and the temperature is suitable, so the fish balls are especially firm and delicate. When the weather is too hot in summer, the fish meat will easily change flavor and loose bones, making it difficult to make good meatballs. No wonder people in Hengyang are most popular for making fish balls during the Chinese New Year. It turns out there is such a mystery in it.

After the raw materials are prepared, enter the most delicate and artistic link - scraping. I saw the masters pinching a ball of raw materials with their left hands and operating the knife with their right hands. They moved the blade to the left, right, and closed the middle to scrape out a "little fish" with a thick circle in the middle and pointed ends.

The steamer is filled with densely packed meatballs, which are placed in an iron pot filled with boiling water and steamed over high heat. It will take about 12 minutes to be cooked. The steaming meatballs come out of the cage without any condiments. Just pick them up and put them in your mouth. They are soft and have a special texture. Take a light bite, and a different kind of fresh fragrance instantly spreads on the bottom of your tongue and reaches your heart. Chewing slowly again, there seems to be a unique softness lingering between the lips and teeth, and the mouth is unable to stop and cannot bear to swallow.

Fish balls can be used as both a main dish and a side dish. They can be stir-fried, braised, braised or fried. When banquets are held for weddings and weddings in Hengyang, fish balls are often served as two dishes. The fish balls are placed in the first bowl to cover the noodles, which is the icing on the cake. The fish ball chowder best demonstrates the exquisiteness of the fish balls - the jade-white meatballs float on the surface of the soup after boiling, like small fish swimming. Take a sip of the soup, not to mention how delicious it is. Every pore from your hair to your toes feels smooth and refreshing.