Fish balls in fresh soup

Drinking meat balls: meat balls, also known as Tuozi, is a necessary delicacy in large and small banquets. Meat balls are the most famous meat balls in Chuzhou, which are carefully processed from pig hind legs, lean meat and egg white, pure soybean powder and other raw materials. There are usually two methods: soup and deep-frying. Drinking meat balls has a history of hundreds of years. In the late Ming and early Qing dynasties, there were folk songs to describe: "the meat is round and smooth, and the front room is in the back room. It looks as hard as an iron egg, and it is tender and fragrant in the mouth." It is rich in high-quality protein, calcium, phosphorus, iron, iodine, zinc, vitamins and nicotinic acid and other essential nutrients. It has the effect of regulating muscle and surface, tonifying middle and replenishing qi, and improving immunity. Today we will talk about the most famous dish in Kaka's hometown-drinking worker meatballs.

The next step is to put the meat stuffing and fish stuffing together. At this time, it is best to use a larger plate. Remember that the stuffing must be stirred in the same direction, not in different directions. At the same time, you can put appropriate seasoning, a little oil, green onion, ginger, salt, monosodium glutamate, followed by raw flour, and don't forget to add some eggs and a little water. Don't be happy too early. There is still a big step to success. The time to stir the stuffing should not be too long or too short.

After all the above steps have been done, the next thing to do is to fire, put half a pot of oil in the pot, and when it is half boiled, you can use a spoon as a standard to make one by one into the oil pan, do not be in a hurry, it will take time to make the round son!

If you don't like the taste of deep-fried, you can also add Yuanzi, which is to boil a pot of hot water, just like above, just use a small spoon to make round balls and put them in the pot!