Method for making Fuzhou fish balls

250g of shark meat (or eel, grass carp and mackerel).

Sweet potato powder (broken) 1 10g

Pork belly100g

Proper amount of onion

Salt15g

MSG 1/2 teaspoons

Fish sauce 1/2 tablespoons

Soy sauce (filler) 1 tablespoon

Sugar (filler) 1 teaspoon

Salt (filler) 1/4 teaspoons

Original tasty

culinary skill

An hour takes time.

Ordinary difficulty

Steps of handmade Fuzhou fish balls

1

Peel and wash the shark meat.

2

Scrape the fish slowly in one direction with a knife.

three

Add 50 grams of water to clean fish and put it in a blender to make fish sauce.

four

Pour the fish paste into a large basin, add salt and stir in one direction with a hand mixer. Stir until the fish sauce becomes sticky. Take a small piece and put it in clear water, and it will float.

five

Pour in sweet potato powder several times, add monosodium glutamate and fish sauce to taste.

six

And continue to beat for 30 minutes (the longer the beating time, the thicker the fish balls), then put some fish paste into clear water and watch it float, and the fish paste is finished.

seven

Mix pork belly with soy sauce, salt, sugar and chopped green onion and divide into several portions.

eight

Hold the fish paste in your hand and put the stuffing in the fish paste.

nine

Pull the fish paste with your thumb to cover the filling, then gently squeeze it with your palm to squeeze the fish paste and the filling together into a ball.

10

Scoop the ball with a round spoon.

1 1

Gently put it into a pot filled with clear water, and let the fish balls come out of the spoon by the buoyancy of water.

12

After all the fish balls are put into the water, slowly boil them with a small fire (not a big fire). When cooked completely, season and sprinkle with chopped green onion.