Fish sauce 300g, fat pork 100g, water 150g, chicken powder 6g, white powder 40g, pepper powder 5g, salt 5g, sugar 6g and sesame oil 5g.

working methods

1. Mix seasoning A with water to make slurry.

2. When the fish slurry is stirred to be thick, first add the 1/2 slurry in the method1. Continue stirring until the water is completely absorbed, then add the remaining 1/2 slurry and stir evenly.

3. Add fat pork and sesame oil to the fish sauce of method 2. Stir well.

4. Boil the water until it boils, then squeeze the fish paste of method 3 into a ball by hand and put it into the water, and repeat the above steps until the fish paste is used up. Cook the fish balls until they completely float on the water, and then fish them up and eat them.

material

Ingredients: 750g sea eel, 200g lean pork, shrimp1000g.

Accessories: 50 grams of fresh mushrooms, 50 grams of fat pork and 200 grams of sweet potato powder.

Seasoning: soy sauce 10g, salt 5g, monosodium glutamate 3g, sesame oil 10g, pepper 3g and onion 10g.

working methods

1. Wash and peel the sea eel, remove the bones with a knife, and take fish (about 500g);

2. Chop the fish into mud with the back of a knife on the chopping board, add 150 ml of clean water and refined salt into the basin, and stir it in one direction to make slurry;

3. When the pulp can float on the water surface, add sweet potato powder (sweet potato powder) and stir evenly in one direction to form fish ball slurry for later use;

4. Wash mushrooms, remove pedicels and cut into rice;

5. Wash shrimp, shell, dry and cut into rice;

6. Cut pork into rice;

7. Put the mushroom rice, shrimp rice and pork rice into a bowl, add a proper amount of soy sauce and monosodium glutamate, stir evenly to form stuffing and divide it into equal balls;

8. Remove the roots from the onion, wash and cut the beads for later use;

9. Put the fish ball paste on the palm of your left hand, put a meat ball in the middle, then hold it with five fingers, squeeze the fish ball out of your thumb and forefinger, scoop it up with a special spoon (similar to a canned milk powder spoon) in your right hand, put it in a clear water basin and float on the water;

10. Slowly pour the fish balls in the clear water basin into the cold water pot, cook them with low fire, and then pick them up;

1 1. Put 500ml of soup in the pot, add refined salt and monosodium glutamate to taste, then add the cooked fish balls and burn them thoroughly until the fish balls swell;

12. Put 20 expanded fish balls into the soup bowl. Sprinkle pepper, onion and sesame oil on the soup.