Delicious chewy fish balls

Overview

The skin and bones of grass carp are removed, mixed with 37% to 70% fat and lean pork stuffing, and beaten into a puree, and then supplemented with a small amount of seasoning to make fish balls that are chewy and light. Fish is rich in protein, so you don’t have to worry about gaining weight if you eat more of it!

Tags

• snacks
• anhui cuisine
• children
• old man
• autumn recipes
• banquet dishes
• dinner
• clear water
• coriander
• fresh ginger
• fresh grass carp meat
• pork stuffing
• starch
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the skin, large fish bones and bones from fresh grass carp and cut into small pieces. It is best to use slightly fatter pork stuffing

   

2. 2 Prepare coriander, fresh ginger, and white pepper

   

3. 3 Chop coriander and ginger

   

4. 4 Put the fish, pork stuffing, coriander, ginger, white pepper, sugar, and salt into a cooking cup

   

5. 5 Place the cup on the machine and start the machine

   

6. 6 Add appropriate amount of water according to the situation until the meat is pureed

   

7. 7 The battered fish paste looks very delicate

   

8. 8 Use chopsticks to pick up a piece and check the result. It’s good, it’s really delicate

   

9. 9 Pour the meat filling out of the cup and into the basin

   

10. 10 Add 100 grams of dry starch gradually and stir vigorously

    

11. 11 Make water in the pot in advance. After the water boils, turn to low heat, grab a handful of meat filling with your hands, and squeeze out the balls between your index finger and thumb.

    

12. 12 After all the meatballs have surfaced, take them out of the pan

    

13. 13 Put the fish balls and soup into a bowl, and sprinkle in a small amount of coriander to add color and fragrance.

    

14. 14 The fish balls are very chewy, and with a bowl like this, we won’t be afraid even in the harsh winter!