Pengcheng Fish Balls

Name: Pengcheng Fish Balls
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 1 (about 1000 g) Live carp (cleaned, head and tail removed, take the boneless fish meat); 50 g Pork fat (minced together with fish meat); 100 g Soaked vermicelli (chopped); 25 g Cooked bok choy hearts; 15 g Cooked ham slices; 25 g Egg white (for coating); 10 g Soaked shiitake mushrooms (sliced); 25 g Shaoxing wine; 15 g Scallion (for scallion-ginger juice, some for frying); 10 g Ginger (for scallion-ginger juice, some for frying); 3.5 g Fine salt; 25 g Dry starch; 2 g MSG; 15 g Sesame oil (for drizzling); 500 g Chicken broth; to taste Cooked pork lard (for frying scallion and ginger)

Minced carp and pork fat are blended into a paste and shaped into balls, then thickened with vermicelli. The dish is light and pristine white in color, with a smooth, tender, and refreshing texture.

1h 5m

Easy

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Ingredients

Live carp (cleaned, head and tail removed, take the boneless fish meat) 1 (about 1000 g)

Pork fat (minced together with fish meat) 50 g

Soaked vermicelli (chopped) 100 g

Cooked bok choy hearts 25 g

Cooked ham slices 15 g

Egg white (for coating) 25 g

Soaked shiitake mushrooms (sliced) 10 g

Shaoxing wine 25 g

Scallion (for scallion-ginger juice, some for frying) 15 g

Ginger (for scallion-ginger juice, some for frying) 10 g

Fine salt 3.5 g

Dry starch 25 g

MSG 2 g

Sesame oil (for drizzling) 15 g

Chicken broth 500 g

Cooked pork lard (for frying scallion and ginger) to taste

Instructions

Make the fish paste

Clean the carp, cut off the head and tail, and take the boneless fish meat. Wash and mince together with the pork fat. Place in a bowl, add the Shaoxing wine, scallion-ginger juice, egg white, chicken broth, and fine salt, and stir in one direction until sticky. Fold in the chopped vermicelli and dry starch to form a thick paste.

Steam the fish head and tail

Wash the fish head and tail, blanch in a pot of water, then season with fine salt and Shaoxing wine, add scallion and ginger, and steam over a bamboo steamer until fully cooked.

Form and poach the fish balls

Set a pot of cold water on the heat. Squeeze the fish paste into balls the size of large longan fruits and drop them into the cold water. When the water comes to a boil, the fish balls are cooked through; remove and set aside.

Braise in sauce

Heat cooked pork lard in a wok over the fire. Add the scallion and ginger, fry until golden and fragrant, then remove. Pour in the chicken broth and add the fish balls, bok choy hearts, ham slices, and shiitake slices. Season with Shaoxing wine, fine salt, and MSG. Once boiling, thicken with a starch slurry and drizzle in the sesame oil.