Fish Ball Hot Pot

Name: Fish Ball Hot Pot
Cuisine: Chinese
Ingredients: 250 g Fish meat (skinned and pounded into paste); 200 g Water (mixed into the fish paste); 10 g Scallion and ginger juice; 4 g Salt (added in stages); 25 g Wet starch (added in stages); 100 g Lard (added in stages); 1.5 g MSG (added in stages); 1 Egg white (beaten into a foam); 150 g Soaked vermicelli (cut into 17 cm long segments); 250 g Napa cabbage (cut into 1 cm wide strips); 100 g Lean pork slices; 100 g Winter bamboo shoots (cut into 4 cm long, 2 cm wide thin slices); 50 g Soaked shiitake mushrooms; 25 g Green garlic (cut into 3 cm long segments); 25 g Shaoxing wine; 1000 g Cold water (for cooking the fish balls); 750 g Meat broth; 10 g Soy sauce; 1 g Ground white pepper

A traditional famous dish from Changsha, featuring fish balls made from fish meat served in hot pot. The broth is light red, the fish balls are white, with a tender texture and fresh flavor.

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Ingredients

Fish meat (skinned and pounded into paste) 250 g

Water (mixed into the fish paste) 200 g

Scallion and ginger juice 10 g

Salt (added in stages) 4 g

Wet starch (added in stages) 25 g

Lard (added in stages) 100 g

MSG (added in stages) 1.5 g

Egg white (beaten into a foam) 1

Soaked vermicelli (cut into 17 cm long segments) 150 g

Napa cabbage (cut into 1 cm wide strips) 250 g

Lean pork slices 100 g

Winter bamboo shoots (cut into 4 cm long, 2 cm wide thin slices) 100 g

Soaked shiitake mushrooms 50 g

Green garlic (cut into 3 cm long segments) 25 g

Shaoxing wine 25 g

Cold water (for cooking the fish balls) 1000 g

Meat broth 750 g

Soy sauce 10 g

Ground white pepper 1 g

Instructions

Making the fish balls

Place the fish meat skin-side down on a cutting board. Gently pound it with the back of a knife, scraping the meat off as you go, and chop it into a paste. Transfer to a bowl, add 200 g of water and mix well. Then add the scallion and ginger juice and 1.5 g of salt, stirring in one direction until the mixture becomes sticky. Test by squeezing a small fish ball into cold water; if it floats, add the wet starch, 25 g of lard, 0.5 g of MSG, and the beaten egg white foam, and mix everything together until well combined.

Preparing the side ingredients

Soak the vermicelli until softened, then cut it into 17 cm long segments. Cut the winter bamboo shoots into 4 cm long, 2 cm wide thin slices. Wash the napa cabbage and cut it into 1 cm wide strips. Cut the green garlic into 3 cm long segments. First place the vermicelli into the hot pot, then add the napa cabbage on top.

Cooking the fish balls

Place a wok over high heat, add 1000 g of cold water and the Shaoxing wine. Using your hand, squeeze the fish paste into balls about 3 cm in diameter and drop them into the water one by one, cooking until done. Use a slotted spoon to lift the fish balls out and arrange them on top of the napa cabbage in the hot pot. Then add the bamboo shoot slices, shiitake mushroom slices, lean pork slices, green garlic, and lard in that order.

Preparing the broth

Place the wok over high heat, add the meat broth and bring to a boil. Add 2.5 g of salt, soy sauce, 1 g of MSG, and ground white pepper, then pour the seasoned broth into the hot pot, bring to a boil, and serve immediately.