300g fish paste, 100g fat pork, 150g water, 6g chicken powder, 40g starch powder, 5g chili powder, 5g salt, 6g sugar, 5g sesame oil
Method< /p>
1. Mix seasoning A and water to form a slurry and set aside.
2. When the fish paste is stirred until it becomes sticky, add 1/2 of the slurry in step 1. Continue stirring until the water is completely absorbed, then add the remaining 1/2 of the slurry and stir evenly.
3. Add fatty pork and sesame oil to the fish paste in step 2. and mix well.
4. Boil water until it boils, squeeze out the fish paste from Step 3 into a ball and put it into the water. Repeat the steps until the fish paste is used up. Cook until the fish balls completely float on the water, then scoop them out and eat.
Ingredients
Ingredients: 750 grams of conger eel, 200 grams of lean pork, 1000 grams of river shrimp,
Accessories: 50 grams of fresh mushrooms, 50 grams of fatty pork grams, 200 grams of sweet potato flour,
Seasoning: 10 grams of soy sauce, 5 grams of salt, 3 grams of MSG, 10 grams of sesame oil, 3 grams of pepper, 10 grams of green onions
Method
p>1. Wash and peel the sea eel, remove the bones with a knife, and take the fish meat (about 500 grams);
2. Chop the fish meat into puree with the back of the knife on the chopping board, and place it on Add 150 ml of water and refined salt to the basin, and stir in one direction to form a slurry;
3. When the slurry can float on the surface of the water, add sweet potato powder (sweet potato powder), and stir in one direction until it becomes a slurry. Fish ball pulp is set aside;
4. Wash the mushrooms, remove the stems and cut them into rice;
5. Wash and remove the shells from the shrimps, squeeze out the water and cut them into rice;
6. Cut the pork into rice;
7. Put the mushroom rice, shrimp rice, and pork rice in a bowl, add an appropriate amount of soy sauce and MSG, mix well to form a filling, and divide into equal amounts of balls;
8. Remove the roots from the green onions, wash them, and cut them into beads for later use;
9. Spread the fish ball paste on the palm of your left hand, put a ball of meat stuffing in the middle, and hold it Tighten your fingers, squeeze out the fish balls into small balls from your thumb and forefinger, use a special spoon (like a canned milk powder spoon) in your right hand to scoop up the balls, place them in a basin of clear water, and let them float on the water;
< p>10. Slowly pour the fish balls in the water basin into the cold water pot, cook over low heat and remove;11. Add 500 ml of soup to the pot, add refined salt and MSG to taste and bring to the boil Cook the cooked fish balls until they swell;
12. Put 20 swollen fish balls in a soup bowl, sprinkle with pepper and onion beads with the soup, and drizzle with sesame oil and serve.