【 Min cuisine 】: Seven star fish balls

2024-10-12 14:58:50 4707

Fish balls are one of the famous soup dishes in Fujian. It is mainly made from fish, lean pork, and dried shrimp. The snow-white fish balls the size of walnuts float in the steaming Noodles in soup, like stars in the sky. Therefore, overseas Chinese refer to it as the "Seven Star Fish Ball". Fuzhou's "Seven Star Fish Balls" have the characteristics of white color, elasticity without greasiness, fragrant and loose filling, and a sweet and smooth taste, and have long been renowned.

Details of ingredients

Technique

difficultybeginner
workmanshipBoil for a while
tasteLight
timeThree hours

Steps to make 【 Min cuisine 】: Seven star fish balls

1. Slaughter the grass carp clean, gently tap and remove the fishing line, then use a knife to separate the fish meat and bones along the fish bones, and do the same again.
2. Remove the spine and main spine, and scrape the fish meat along the fibrous pattern. (Fish meat that is close to the skin has more myoglobin and a darker color, which can affect the whitening effect of the fish balls, so there is no need to scrape them off.)
3. Wrap the fish meat with clean gauze and float it in clean water to remove blood clots and cloudy impurities.
4. Until the fish meat turns white, then filter off the water with clean gauze.
5. Remove the shell from the shrimp, pick out the shrimp line and wash it for later use.
6. Place the fish and shrimp flat on the cutting board and use a rolling pin to strike them.
7. Wait until the fish meat turns slightly white and feels sticky, until the fish meat is completely mashed.
8. Add 2 tablespoons of soy sauce, 1/2 tablespoon of salt, and 1/3 tablespoon of sugar to the meat filling, stir well.
9. Add scallion and ginger water to the seasoned meat filling and stir until strong.
10. Make meatballs of uniform size and size.
11. Place the fish paste in a container, first add about 1/3 of water, corn starch, and salt to the fish paste, and stir vigorously until evenly mixed.
After vigorously stirring, the protein in the fish paste becomes gelatinous and transparent; Add a little lard and stir evenly for later use.
13. Apply a small amount of melted lard to both hands, take an appropriate amount of fish paste, wrap it in the filling, and knead it into a round shape.
14. Place the clay pot over the fire, pour in the broth and cook until warm.
15. Put the fish balls into the pot one by one and bring them to a boil over high heat. After the surface proteins have relatively solidified, gently push the meatballs down the edge of the pot with a spoon to prevent them from sticking to the bottom of the pot and damaging their shape.
16. After removing the foam, blanch the fish balls over medium low heat until they are just cooked through. Transfer to a soup bowl and sprinkle with a small amount of chopped scallions, pepper, and sesame oil. Serve.