Handmade Fish Balls
When processing the fish meat, continuous pounding of the fish paste is needed to make the fish meat develop a gelatinous texture.
Story
Handmade fish balls are a beloved classic of Chinese home cooking, favored for their delightfully springy, tender bite and pure fresh seafood flavor. The secret to their signature gelatinous, chewy texture is the time-honored technique of repeatedly pounding fresh fish paste, a traditional step that brings out the natural gelling properties of the fish to create the perfect, high-quality final product.
Ingredients
fish meat
to taste
shiitake mushroom
to taste
scallion
to taste
salt
to taste
chicken powder
to taste
egg white
to taste
starch
to taste
Instructions
1
Step 1
Add all the ingredients to the fish paste, then continuously pound and toss the fish paste, so that the cooked fish balls will be extra springy and chewy.
2
Step 2
Use your hands to squeeze the fish paste into round balls.
3
Step 3
When cooking the fish balls, keep the water at a gentle simmer (half-boiling state), then turn the heat to low; once the fish balls are almost fully cooked, turn the heat up to high and bring to a rolling boil, and they are done.
4
Step 4
Time to eat! Add a splash of rice vinegar and a bit of white pepper, it has that familiar homemade taste.
