MySheen

Pengcheng fish ball

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, [characteristics] Fish balls are light and white, slippery and tender, especially suitable for old consumption. [raw material] one live carp (weighing about 1000 grams). 50 grams of pig fat, 100 grams of vermicelli, 25 grams of cooked vegetables, 15 grams of cooked ham slices, 25 grams of egg white, 10 grams of mushrooms. Shao wine 25 grams, onions 15 grams, ginger 10 grams, salt 3.5 grams, starch 25 grams, monosodium glutamate 2 grams, sesame oil 15 grams, chicken clear soup 500 grams. [production process] clean the carp. Cut off the head and tail, clean the fish and wash it.

[characteristics] Fish balls are light and white, slippery and tender, especially suitable for old consumption.

[raw material]

One live carp (weighing about 1000 grams). 50 grams of pig fat, 100 grams of vermicelli, 25 grams of cooked vegetables, 15 grams of cooked ham slices, 25 grams of egg white, 10 grams of mushrooms. Shao wine 25 grams, onions 15 grams, ginger 10 grams, salt 3.5 grams, starch 25 grams, monosodium glutamate 2 grams, sesame oil 15 grams, chicken clear soup 500 grams.

[production process]

Cure the carp. Chop off the head and tail, clean the fish, rinse and chop together with pig fat. Put it in a bowl. Stir with Jiashao wine, spring onion and ginger juice, egg white, chicken clear soup and refined salt. Add chopped vermicelli and dry starch to make a paste. Wash the head and tail of the fish, blanch the water in a water pot and add salt, Shaoxing wine and green onion ginger to steam. Put the pot on the fire, put the cold water, squeeze the fish paste into a large longan shaped ball into the water pot, wait for the water to boil, the fish balls are cooked, fish out. Put cooked lard on the heat, add spring onions and ginger, fry yellow fragrance, add chicken soup, add fish balls, cabbage heart, ham slices, winter mushroom slices, add Shaojiu, refined salt. Monosodium glutamate, boiled and thickened, sprinkle with sesame oil, "put it in a long waist plate, decorate the steamed fish head and tail on both ends of the plate.

 
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