[Fujian cuisine]: Seven Star Fish Balls-You Are Foodie

By Hazel
90

[Fujian cuisine]: Seven Star Fish Balls

Fish balls are one of the famous soup dishes in Fujian. It is made of fish, lean pork and dried shrimp. The snow-white fish balls, the size of walnuts, floated in the steaming soup, like stars in the sky. Therefore, overseas Chinese call it "seven star fish ball". Fuzhou's "seven star fish ball" has a long-standing reputation for its white color, elasticity but not greasy, fragrant and loose stuffing, sweet and smooth taste.

Main Ingredients

Pork stuffing appropriate amount
shrimp A moderate amount of
Grass Carp A moderate amount of

Auxiliary Ingredients

corn starch appropriate amount
egg-white appropriate amount

1. To master the blanching time, take the fish balls as freshly cooked. If the time is too long, the fish balls will be old, tender and inelastic.

Step 1 . Kill the Grasscarp, pat it gently to take out the fishing line, and then use a knife to separate the fish meat and bones along the fish bones. Do the same again.

Step 2 . Remove the spine and main spines, and scrape the fish along the fiber lines. (fish meat close to the skin has more myoglobin and darker color, which will affect the whiteness of the fish ball, so it doesn't need to be scraped off.)

Step 3 . Wrap the fish with clean gauze and float in clear water to remove blood tendons and muddy impurities.

Step 4 . Until the fish is white, then filter the water with clean gauze.

Step 5 . Shell the shrimp, pick out the shrimp line and wash it for use.

Step 6 . Put the fish and shrimps on the cutting board and hit them with a rolling pin.

Step 7 . Until the fish turns a little white and feels sticky, all the fish become mud.

Step 8 . Add 2 tablespoons of soy sauce, 1/2 teaspoon of salt and 1/3 teaspoon of sugar to the meat stuffing, and stir well.

Step 9 . Add spring onion and ginger water to the meat stuffing after taste, and stir until it is strong.

Step 10 . Make balls of uniform size.

Step 11 . Put the fish puree in a container, add about 1/3 of water, corn starch and salt into the fish puree, and stir it evenly.

Step 12 . After whipping hard, the protein in the fish mud is suspicious of glue and appears transparent; Add a little lard and stir well.

Step 13 . Put a little lard on your hands, take an appropriate amount of fish paste and wrap it into the stuffing, and rub it round.

Step 14 . Place the casserole on the fire, pour in the broth and cook until warm.

Step 15 . Put the fish balls into the pot one by one and boil them over high heat. After the protein on its surface is relatively solidified, use the back of the spoon to gently push down along the edge of the pot to prevent the balls from sticking to the bottom of the pot and damaging its shape.

Step 16 . Skim the foam and boil over medium low heat until the fish balls are just cooked. Put them into a soup bowl and sprinkle with a little chopped green onion, pepper and sesame oil.

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