Mash the fish in a mortar, mix it with starch, and then wrap it with stuffing such as lean meat or shrimp. Fine selection of materials, exquisite production, thin and uniform skin, white and bright color, smooth and crisp food and fresh soup.
Specific practices:
1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;
2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;
3. Then, squeeze the material into fish balls with a diameter of 3 cm by hand, put them in a cold water pot, boil them with high fire (keep them slightly open for 3 minutes), skim off the floating foam, and slide the fish out with a colander.
Brief introduction of Fuzhou fish soup:
Fish soup is also called fish slippery. Walking fish is one of the traditional snacks in Fuzhou, Fujian. In the traditional market, street noodle restaurant and fish ball snack bar in Fuzhou, you can often see the slippery figure of fish. It is a derivative of Fuzhou fish balls, which can also be called fish slip soup.
In Fuzhou, sharks, eels or grass carp are usually used as the main ingredients, and sweet potato powder, Jiang Mo, water, pepper, salt and monosodium glutamate are added to make fish paste. Knead it into strips by hand, cook it in cold water and take it out. People in Fuzhou usually live on noodles, fried buns and steamed buns.