Chaoshan fish ball is a traditional Chinese snack in Chaoshan, Guangdong Province, which is made by removing the head and bones of the sea fish, beating and stirring the fish meat, and adding condiments to make a ball. Fishballs can be made into soup and roasted vegetables, especially the most delicious fishballs cooked in chicken broth, fishballs are not only crispy and crunchy, the soup is also fresh and fragrant, this dish is very much in the taste of the Chaoshan people to the soup as the most important. So what is the recipe for Chaoshan fishballs? Let's learn more about it through the following article.

1, will scrape the good fish green (fish can not be sliced with a knife, so as to avoid the fine bones of the fish and near the skin of the fish at the red meat infiltration) with a knife to chop young, with a pot to hold up, add egg white, monosodium glutamate, young salt, and another bowl of water to add a young salt to open well.

2, the pot of fish with the hand vigorously beat, add salt water, and then beat until the fish glue into the cold water can float prevail.

3, will be squeezed into a bead-shaped row of fish glue has been smeared with oil in the bamboo tray package (about 4 money per grain), on the cage steamed for 5 minutes to remove.

4, start the pot under the soup, put mushrooms, fish balls, bamboo shoots, big fish (bone skin torn clean, fried in oil), seaweed (can be fried, can also be roasted), monosodium glutamate, fish sauce, sesame oil, pepper. Lettuce first in a large soup bowl wrapped, fish ball seasoning finished dripping in a large soup bowl.

What is the practice of Teochew fish balls? I believe you have learned. Fishballs, also known as "water ball", is a traditional dish, focusing on the selection of materials and production processes and famous, mostly fresh yellowtail, horse mackerel, eel, small ginseng sharks as the main ingredient. Its color is like porcelain, elastic, crispy but not greasy, common dishes for banquets. There is "no fishballs without the seat," said.