Dish name Seven-star fish ball soup

Ingredients

Pure sea eel meat...600 grams, sesame oil...10 grams, fresh shrimps...30 grams, Refined salt...10g, dry starch...60g, stock...800g, pork belly...60g, pepper...2g, MSG...5g, mustard greens...5g

Production process

1.

Kill the conger eel, scrape the fish velvet with a small sharp knife, put it into a basin, add 500 grams of water and 4 grams of refined salt, add it to the fish velvet in 5 times, and add one by hand after each addition. Stir vigorously to make the fish meat swell, add starch and mix thoroughly until the fish velvet is kneaded into small balls and can float in water.

2.

Wash and puree the shrimps, chop the pork into minced meat, put them in a bowl, add 2 grams of refined salt and 1.5 grams of MSG, mix well, and shape into 1 cm stuffing balls.

3．

Put the wok on medium heat, fill it with water, grab the fish velvet with your left hand and spread it in the palm of your hand, pick a filling center with your right hand, then squeeze it with the thumb and index finger of your left hand, and wrap the fish velvet with the filling center. , press out the stuffed fish balls from between your fingers, and scoop them into the pot with a small spoon to make fish balls floating on the water. Bring the pot to a boil over high heat, cook the balls and put them into a soup bowl.

4.

Separately heat a pot, put it on a high fire, pour in the soup stock, add MSG and refined salt and bring to a boil, skim off the foam, put it into a soup bowl, sprinkle with a little minced celery, pepper and sesame oil and serve.

Note:

1.

The fish meat used to make fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of the fish and the fiber of the fish meat.

2.

Keep the proportions of fish, salt, and water in mind. If there is too little salt and water, the fish velvet will not be sticky and the soup will be turbid. On the contrary, the fish balls will easily become hard and sink to the bottom and cannot float.

3．

If mixed with dry starch, the fish balls will be tough and elastic. If mixed with water starch, the fish balls will be soft and smooth, but slightly less elastic.

Features

1.

Fujian has a long history of cooking fish balls, and is capable of producing very high-quality fish balls with fillings and unique skills.

2.

"Seven Star Fish Ball Soup" is one of the famous soups in Fujian. After it is cooked, the soup is as clear as a mirror, and the fish balls are as white as white, floating on the surface of the soup bowl, floating on the surface of the soup bowl, shaped like a row of stars, hence the name.