Homemade fish balls
Overview
The nutritional value of fish is well known, and fish balls are even more popular among the public. Although making fish balls is a bit cumbersome, they are still made by hand for the delicious taste without any additives. Boiled in soup, stir-fried with vegetables, it has its own flavor.
Tags
Ingredients
Steps
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Clean the grass carp meat and remove the black clothes and blood from the belly.
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Remove the fish bones, peel off the skin, remove the fish meat, and chop into minced fish.
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Add 2 tablespoons of rice wine, an appropriate amount of salt, 2 tablespoons of water, 1 teaspoon of light soy sauce, 1 teaspoon of ginger powder, and 1 teaspoon of white pepper. Stir evenly. Beat the water in the same direction. Add 2 tablespoons of salad oil and chopped chives and stir evenly.
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Heat a pan and add an appropriate amount of salad oil. Heat the oil until it is 70% hot. Apply a little salad oil on both hands to prevent sticking. Take an appropriate amount of fish paste and squeeze it into balls at the palm of your hand and put it into the oil pan.
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Fry until the fish balls are set and the surface is slightly yellow, drain the oil and take them out.
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Fry all the fish balls.
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Cut the broccoli into small florets and cut the carrot into small slices and blanch them together, remove and cool immediately, and drain the water. Slice garlic and chop chives.
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Add 1 teaspoon of cornstarch to appropriate amount of water and mix thoroughly for thickening.
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Heat the wok and add salad oil. When the oil is hot, add the garlic slices and sauté until fragrant. Add the side dishes and stir-fry evenly. Add the fish balls and stir-fry evenly.
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Add appropriate amount of water and cook briefly, then add salt and light soy sauce to taste.
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Pour in starch water to thicken, sprinkle in chopped green onion and stir-fry evenly.
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Finished product picture.
