How to make pearl fish balls 1,

Ingredients

400 grams of fish, 2 eggs, appropriate amounts of onion juice, ginger juice, salt, chicken essence, and water starch

Method

1. Wash and cut the fish into slices, then cut into thin strips and mince into puree.

2. Add fish paste, egg liquid, salt, chicken essence, green onions, ginger juice, and water starch and mix vigorously until it becomes glutenous.

3. Heat the pot, pour in water, and after the water boils, put the fish balls into the pot one by one, add salt and chicken essence, cook over low heat and remove.

Method 2,

Materials

Ingredients: 350 grams of seabass meat or fresh tooth fillet fish

Ingredients: green beans, bamboo shoots slices

Seasoning: chicken soup, salt, monosodium glutamate, cooking wine, chicken powder, dough, clear oil, scallion oil

Method:

1. Process the fish into fine paste Puree, adjust the taste, and adjust the proportion of water.

2. Add clear oil to the pot, heat it until it is 20% hot, remove from the fire, squeeze the fish paste into pearl pellets and put them into the oil pot. When mature, take them out and set aside.

3. Add chicken soup to the pot, adjust the taste, add fish balls and ingredients, thicken the gravy, pour in scallion oil, mix well, and serve on a plate.

The key to production

The fish must be fresh, minced finely, and the puree must be well prepared.

To make grilled vegetable gravy

Method three,

Materials

12 chicken wings, 3000 grams of fish, pumpkin, salt , monosodium glutamate, and sesame oil in appropriate amounts

Method

1. Wash the chicken wings, simmer them with stock and fry them until golden brown, then add pumpkin-shaped peach shapes into them. In the vessel, place them on the plate.

2. Make fish balls from fish meat, boil in water, season, put in a container, garnish and serve.

Method 4,

Materials

600 grams of water-cooked shark fin, 1 clean hen, 250 grams of prawns, 75 grams of ham, 1 egg white , 15 grams each of onion knots and ginger cubes, 30 grams of Shaoxing wine, 5 grams of refined salt, 15 grams of wet starch, 20 grams of chicken fat, and 150 grams of lard.

Method

1. Boil the shark fins in a pot of cold water, remove and wash. Blanch the chicken in a pot of boiling water to remove any blood stains. Use 1.5 grams of refined salt, egg white and wet starch for the shrimp, mix well and make a paste.

2. Place a plate in the casserole, add shark fin, hen, ham, chicken fat, green onions, ginger cubes (beaten loose), add Shaoxing wine, water, refined salt, bring to a boil over high heat, and use low heat Simmer for about 4 hours, remove the ham.

3. Tear half of the chicken into strips, put it into a bowl, cover with the shark's fin, pour the original soup, add the shrimps in 40% hot lard, cook until cooked, drain the oil, and pour it on the shark's fin. Serve .

Method 5,

Materials

Main ingredient: fathead fish, fish paste, seasoning, salt, monosodium glutamate, vinegar, cooking wine, peanut oil, starch, sesame oil, green onion and ginger slices

How to do it

1. Clean the fathead fish, marinate it with seasonings and steam it until cooked.

2. Season the fish paste, stir well, shape into balls, and cook until cooked.

3. Remove the onion, ginger and soup from the steamed fish plate.

4. Add soup and fish balls to the pot to taste, and pour it over the fish.