Step 1

Cook the fish balls and crab sticks with water

Step 2

Put the hot oil in the pan, stir-fry the onion and garlic until fragrant, and pour in the fish balls and crab sticks and Flammulina velutipes

Step 3

Add two spoonfuls of hot pot seasoning or spicy incense pot seasoning. The seasoning is preferably the kind of sauce that is slightly spicy, not the kind of clear soup. Because the material itself has a salty taste, add less salt.

There are two main processing techniques for crab stick food. The shape and meat quality of the finished products are different, but the taste is basically the same. First, the minced fish is coated into thin slices, steamed, roasted and striped, and then rolled into rolls. After the finished product is unfolded, the fish can be torn into thin strips along the stripes to make crab sticks. The other is to directly fill the minced fish into a cylindrical shape and then cook it. This product is made by adding pre-made artificial crab meat fiber into the ingredients before molding. At present, most of the domestic and international markets are the first crab stick products.

Fish balls, also known as "fish wrapped in meat", are made by chopping eel, shark or freshwater fish, adding sweet potato powder (starch) and stirring evenly, and then wrapping them with pork lean meat or shrimp, which is one of the snacks with coastal characteristics. Moreover, fish balls are the traditional dishes that are often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan Province and Fuzhou, Jiangxi, and belong to Cantonese cuisine or Fujian cuisine. Also known as "water pill", it was called "fish pill" in ancient times. Because it tastes delicious, it can be used as a snack ingredient and soup, and it is an indispensable seafood delicacy for coastal people.

traditional fish balls of Jiayu in Hubei province. Because of the good quality of grass carp, Jiayu Yuyuan is deeply loved by people because of its white color, delicate taste, fresh, fragrant and tender.