Grass Carp Fish Balls (Stock Base)

Name: Grass Carp Fish Balls (Stock Base)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 (about 500 g) grass carp (slaughtered and cleaned, take the pure meat, rinse in fresh water to remove blood, and pound into fish paste); egg whites (added to the fish paste), to taste; starch (added to the fish paste), to taste; 20 g lard (added to the fish paste); 2 tsp fine salt (added to the fish paste and stock); 2 tsp msg (added to the stock); 1 tsp cooking wine (added to the fish paste); stock (used to cook the fish balls), to taste

Traditional fish ball soup made with hand-formed grass carp fish balls simmered in a savory broth.

45 min

Easy

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Ingredients

grass carp (slaughtered and cleaned, take the pure meat, rinse in fresh water to remove blood, and pound into fish paste) 1 (about 500 g)

egg whites (added to the fish paste) to taste

starch (added to the fish paste) to taste

lard (added to the fish paste) 20 g

fine salt (added to the fish paste and stock) 2 tsp

msg (added to the stock) 2 tsp

cooking wine (added to the fish paste) 1 tsp

stock (used to cook the fish balls) to taste

Instructions

Preparing the Fish Paste

Slaughter and clean the grass carp, take the pure meat, rinse it in fresh water until the blood is fully removed, then pound the rinsed fish meat into a smooth paste.

Seasoning the Paste

Add fine salt, msg, cooking wine, egg whites, starch, and lard into the fish paste and mix thoroughly until well combined.

Shaping the Fish Balls

Bring a pot of water to a rolling boil, squeeze the seasoned paste into small balls, drop them into the water to set the shape, then remove and set aside.