Steamed fish balls
| Ingredients required Ingredients: sea grouper 750g | Jinhua Ham 25 grams |
| Cai Xin 20 grams | Winter Mushrooms 15 grams |
| Furong: Egg 2 | Huadiao Wine 15 |
| Water seasoning: Salt 6 | sugar 8 grams |
| Powder 15 grams | Peanut oil 15 grams |
| Soy sauce 2 scoops | Specific dosage can be added according to personal preference |
Step 1
Production steps: first step · Change ingredients to knife · 1. Debone the fish: first make a cut at the gills and two inches from the tail, then cut off the fish meat close to the bones; 2. Cut the fish into fish meat: cut off the fish head and tail, and cut the fish pieces into fish balls;
Step 2
3. Cut the garnishes with a knife: cut the cabbage into two-inch-long rounds, cut the mushrooms into thin slices, and cut the ham into cubes the size of fish balls for later use;
Step 3
3. Cut the garnishes with a knife: cut the cabbage into two-inch-long rounds, cut the mushrooms into thin slices, and cut the ham into cubes the size of fish balls for later use; Step 2 · Pickled · 1. Add the cut fish balls into salt, sugar, cornstarch, and peanut oil and stir evenly so that the ingredients are evenly wrapped on the ingredients; 2. Mix the fish heads and fish tails with salt, sugar, cornstarch and peanut oil and marinate them evenly, but the amount needs to be increased; Step 3 · Plating · 1. Arrange the dish as a layer of fish, a layer of ham and a layer of mushrooms. The shape is exquisite and means good luck; Step 4 · Making Hibiscus · 1. Beat the eggs, add a little salt and stir evenly, filter out the foam (this will make the steamed eggs smoother), then add Huadiao wine and water and continue stirring, stir well and pour it into a plate; Step 5 · Steaming · 1. Steam the fish head for six minutes; 2. Steam the fish tail for three minutes; 3. Steam the eggs until they are medium cooked (about three minutes), then take them out and put the fish balls on top, pour in a little peanut oil and steam for another three minutes; Step 6 · Plating · 1. Blanch the cabbage, place the fish head and tail, and place the blanched cabbage on both sides of the fish; 2. Finally, steam itSoy sauce for fish and it’s ready; Cooking tips for steamed fish balls
