Spicy Boiled Shrimp Balls

Overview

Mix the shrimp meat with some fish and pork belly, chop it into minced meat, roll it into meatballs, cook it in the red and spicy soup, and add some vegetables as a base. A bowl of soft, fragrant, spicy and attractive boiled shrimp balls that are perfect for rice is out of the pot——

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• chinese cabbage leaves
• clean fish meat
• clear water
• coriander
• dry starch
• edible oil
• egg
• minced onion, ginger and garlic
• onion and ginger
• pixian doubanjiang
• pork belly
• prawn meat
• salt
• white pepper

Ingredients

Steps

1. 1 Soak an appropriate amount of onion and ginger in warm water to taste, filter out the onion and ginger, and keep the onion and ginger water for later use;

   

2. 2 Wash the Chinese cabbage and coriander and set aside;

   

3. 3 Remove the heads and shells of the prawns, wash and drain the shrimp meat and set aside; wash and drain the fish meat and set aside; cut the pork belly into cubes and set aside;

   

4. 4 Finely chop the shrimp, fish, and pork belly into minced meat. If you have a meat hammer, you can smash it into a more delicate texture;

   

5. 5 Add the green onion and ginger water to the meat paste in small amounts and several times, and stir vigorously in the same direction until the meat paste is stiff, that is, it can no longer stir;

   

6. 6 Add eggs (a double yolk egg accidentally appeared, in fact, I only used one egg), dry starch, salt and white pepper,

   

7. 7 Throw in the original direction and stir evenly to form a meat filling and set aside;

   

8. 8 Heat the wok, add cold oil to the pan, stir-fry Pixian bean paste over low heat until red oil comes out, then add onion, ginger and garlic and stir-fry until fragrant;

   

9. 9 Then add an appropriate amount of boiling water and turn to medium heat;

   

10. 10 Cook until the soup is almost boiling, then roll the meat filling into meatballs of appropriate size and put them into the pot one by one;

    

11. 11 Maintain medium heat and cook slowly until the meatballs float, then cook for another 5 to 10 minutes until the meatballs are cooked, remove and set aside;

    

12. 12 Add appropriate amount of salt and sugar to the soup to taste, and bring to a boil over high heat;

    

13. 13 Add cabbage leaves and bring to a boil again;

    

14. 14 Take out the cabbage leaves and place them on the bottom of the container;

    

15. 15 Place meatballs on top of cabbage;

    

16. 16 Pour in the soup, sprinkle some coriander leaves to enhance the flavor, and that’s it!