- March 10,2023
Cut fish balls
This dish is a famous local dish in Hangzhou. The raw material used is grass carp from Western Lake. The meat of fish is cut into mung beans and then into fish balls.
[ingredients]
Main ingredients: 500 g of grass carp meat.
Ingredients: 25 g boiled ham, 1 water mushroom.
Seasonings: 5 grams of onion, 5 grams of ginger juice, 15 grams of Shaoxing wine, 11 grams of refined salt, 2.5 grams of monosodium glutamate, 10 grams of boiled chicken oil and 20 grams of boiled lard.
Cut fish balls
【Method】
1. Remove belly bone and skin from grass carp, remove red veins, take 425 g of clean fish, cut into thin slices, wash and put on a cutting board, cut into mung beans, put in a bowl, divide Add 500 grams of pure water and 8 grams of refined salt twice , mix in one direction until it becomes sticky, and put in a dry and cool place to swell. Cut 5 grams of ham into thin slices, and cut rest into slices. Fried mushrooms.
2. Add shaoxing wine, boiled lard, ginger juice, minced ham and 1.5 grams of monosodium glutamate to minced fish and mix well. Take 1 frying pan, pour 1500 grams of cold water into it, squeeze minced fish into fish circles with a diameter of 4 cm, and, squeezing, pour them into pan. Then put pan on medium heat, gradually heat it up and when it boils slightly, add cold water so that fish balls do not grow, turn them over with back of a spoon and remove foam. Anytime. When fish balls turn white, use low heat to "lift" them and cook for 5 minutes, then bring to a boil over high heat.
3. Take 1 bowl, add 3 grams of refined salt and 1 gram of monosodium glutamate, transfer fish ball soup to a bowl, top with cooked ham slices, mushrooms, green onions, drizzle with boiled chicken oil and serve.
Cut fish balls
【Take key】
“Fish balls in chopped form” differ from fish balls in a clear soup in that fish meat is not velvety, but becomes grainy, so when whipping, you should pay attention to hardness. When water is tied, do not stir surface of water to avoid loosening. In same way, this dish is also loosely linked between fish and meat, so soup is easily absorbed into it when cooked and is unusually tender, tasty and buttery.
