Lily and Fish Balls

Name: Lily and Fish Balls
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 1500 g Fresh grass carp (take the clean meat, pound into fish paste); 100 g Lily (add a little water, steam until tender); 100 g Pea shoots (picked and washed clean); 10 g MSG; 1000 g Clear broth; 50 g Chicken fat; 10 g Fine salt; 2 Egg white; 10 g Lard; a pinch Cornstarch; a pinch Scallion (for making scallion-ginger water); a pinch Ginger (for making scallion-ginger water); a pinch Garlic

Grass carp is processed into fish paste, combined with egg white and beaten until elastic, then squeezed into fish balls and cooked. Served with lily bulb and pea shoots.

1h 5m

Easy

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Ingredients

Fresh grass carp (take the clean meat, pound into fish paste) 1500 g

Lily (add a little water, steam until tender) 100 g

Pea shoots (picked and washed clean) 100 g

MSG 10 g

Clear broth 1000 g

Chicken fat 50 g

Fine salt 10 g

Egg white 2

Lard 10 g

Cornstarch a pinch

Scallion (for making scallion-ginger water) a pinch

Ginger (for making scallion-ginger water) a pinch

Garlic a pinch

Instructions

Ingredient Preparation

Place the lily in a bowl, add a little water, and steam until tender. Pick and wash the pea shoots clean.

Making the Fish Paste

Take the clean meat of the grass carp, pound it into a fine fish paste with a knife, place in a bowl, thin it with scallion-ginger water, and pass through a fine sieve to filter out the tendons, skin, and bones.