Ingredients for making grass carp balls:

Ingredients: 250g grass carp

Accessory ingredients: 15g mushrooms (fresh), 25g winter bamboo shoots, 30g egg white

Seasoning: 15 grams of lard (refined), 5 grams of salt, 2 grams of MSG, 20 grams of cooking wine, 1 gram of pepper

Features of grass carp balls:

Snowy white in color, crisp and smooth, fresh and mellow in flavor

How to make grass carp meatballs:

1. Wash the fish, place it on the chopping board, slice it open, and use it first Pick out the fish bones (especially small thorns) and tendons with the tip of the knife, then beat them repeatedly with the back of the knife until they are finely chopped (the finer, the better), and then put them in a basin;

2. Add MSG to the basin , cooking wine and appropriate amount of light salt water, stir evenly, then beat hard with your hands, adding light salt water while beating;

3. Beat like this, add salt water 3 to 4 times in a row, until the minced fish swells and becomes sticky. Take a small portion of the puree and put it in a basin of water until it floats, then add the egg white and mix well to form a fish ball base;

4. Squeeze the beaten fish paste into several fish pieces by hand Put the meatballs into a plate, place them on a pot of water, use fire, boiling water, and steam at high speed for about 7 minutes to mature (either boiled in water or fried in warm oil), take them out and put them in the soup In a bowl;

5. Put the pot on the fire, add mushroom slices, bamboo shoot slices and an appropriate amount of fresh soup, bring to a boil, add salt, pepper, MSG, mix well, and mix Good taste;

6. After boiling again, pour the cooked lard on top and pour it into the soup bowl holding the meatballs.