Fried Fish Balls

Cuisine and Efficacy:Lu Cuisine, Low Temperature Environment, People's Diet, Nourishing Diet, Enriching Spleen and Appetizing Diet, Anemia Diet, Craftsmanship:Breadcrumb Frying.

Making of fried fish balls:

Materials:120g of pork (fat), 200g of black fish.

Accessories:50g of horseshoes, 200g of eggs.

Seasoning:10g green onion, 5g ginger, 5g cooking wine, 3g pepper, 10g starch (peas), 3g salt, 2g monosodium glutamate (MSG), 1g pepper, 50g vegetable oil, 3g salt and pepper.

Features of deep-fried fish balls:

The fishballs are golden, crispy on the outside and tender on the inside.

How to deep-fry fish balls:

1, wash and mash the onion and ginger, add the appropriate amount of water in the wine to make juice to form the onion and ginger water; chop the fat meat into minced meat; chop the fish into puree into a pot, slowly add the chopped fat, onion and ginger water and pickled pepper water, mix well in one direction, then add the egg and mix well, and finally add the crushed water chestnuts and seasoning and mix well to make the filling.

2. Heat vegetable oil in a spoon. Form the fish filling into balls of 2 centimeters in diameter. Fry them in the oil and turn them golden brown. Eat them dipped in pepper and salt.

Tips for making deep-fried fish balls:

Because of the frying process, prepare about 500 grams of vegetable oil.

Gourmet Shanker

Egg:Eating with goose meat, damage to the spleen and stomach; eating with rabbit meat, persimmons, leading to diarrhea; at the same time, should not be eaten with turtle, carp, soybean milk, tea.