Cui Niao Fish Balls

Overview

How to cook Cui Niao Fish Balls at home

Tags

• hot dishes
• home cooking
• big head fish filling
• chrysanthemum chrysanthemum
• corn oil
• dry starch
• egg
• msg
• onions
• black pepper
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Buy fresh big-headed fish at the market and have the seller process it directly and mix it into a fish filling. When you come back, you have to pour water into it several times and mix it into a paste

   

2. 2 Pick the chrysanthemum, wash, drain and set aside

   

3. 3 Chop onion and ginger into mince

   

4. 4 Add black pepper, onion, and ginger to the fish paste and stir evenly

   

5. 5 Cut the chrysanthemum chrysanthemum into pieces and mince them like dumpling fillings

   

6. 6 Pour chrysanthemum and fish paste into corn oil and sesame oil and mix well

   

7. 7 Add salt and MSG to taste (salt and MSG must be added last because adding salt and stirring will make it more viscous

   

8. 8 Crack in an egg and mix well

   

9. 9 Add dry starch

   

10. 10 Stir the dry starch thoroughly to make the fish filling thick and elastic

    

11. 11 Pour an appropriate amount of water into the pot. It needs to be cold water. Put the fish balls into the cold water. After the fish balls are put in, the water will almost boil

    

12. 12 Boil the pot for about three minutes, add salt and MSG to enhance the freshness

    

13. 13 Put the fresh fish balls into the container

    

14. 14 The fishballs are so chewy and have the fragrance of chrysanthemum in your mouth

    

15. 15 Fish balls have extremely high nutritional value and are rich in protein

    

16. 16 Very suitable for the elderly and children to enjoy

    

17. 17 It is also a must-have delicacy for entertaining guests