【Tianjin】 Fish balls

Overview

Every Spring Festival, big meatballs are made, and some small fishballs are also made, symbolizing successive years of surplus, reunion, auspiciousness, many children, happiness, and completeness. Make more before the year and save it. During the Spring Festival, you can make fish ball soup, braised fish balls, fish balls in sauce, fish balls in curry, fish balls in vinegar, etc. You can use it to transform it into many delicious dishes as you like, and it can be enjoyed with wine and rice. Generally, when making fish balls, to make it easier to get the meat, choose fish with tender meat and few spines. This time I used Longli fish fillet. The meat was tender and without a single thorn. Although I didn’t use too many seasonings, the fish balls made were delicious and tender. It was very good.

Tags

• hot dishes
• full banquet of manchu and han dynasties
• cooking wine
• egg white
• longli fish fillet
• onions
• starch
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the Longli fish fillet and control the water

   

2. 2 Chop the fish fillets and add salt

   

3. 3 Add white pepper

   

4. 4 Add cooking wine and mix well

   

5. 5 Beat in two egg whites and mix well

   

6. 6 Depending on the situation, add the onion and ginger water soaked in advance in batches and stir

   

7. 7 Add starch and stir

   

8. 8 Add water to the pot and bring to a boil until it is close to human body temperature. Add the fish balls into the pot and cook until the fish balls float and take them out

   

9. 9 Serve with stock. You can also control the water and store it appropriately, so you can eat it as you go