Shaxian fish ball

Shaxian fish balls, one of the snacks in Shaxian, Fujian. Shaxian fish balls are unique in the local area and form their own family. Fish balls, also known as "fish balls", "fish rot" and "preserved fish", are made by chopping fish meat, adding egg white and starch, stirring, squeezing into small balls and cooking in boiling water. Legend has it that it was created by Cao Chunzai, a famous chef of Wang Anshi in the Northern Song Dynasty and a native of Ganzhou, Jiangxi Province. Some are also wrapped with pork stuffing or shrimp stuffing, which is very delicious. Material selection: grass carp, silver carp and bighead carp with a weight of 1.25 ~ 2.5 kg, thick meat and high freshness are selected. Practice: 1. Scraping meat: the fish is cut and washed, from tail to neck, viscera is removed, spine is removed, two pieces of meat on the back are removed, and then the fish is scraped. When operating, it is necessary to scrape along the fiber lines, and the inclination angle of the knife is 45 degrees, so as to scrape the fish into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, make the fish white early, and then filter the water with clean new gauze. 2. Chopping: Put the fish flat on the chopping board, and chop it rhythmically in sequence with double knives until the fish turns slightly white and feels sticky. Pay attention to chopping thoroughly to make the fish all muddy. This process can also be operated by a meat grinder, but the processed fish balls have poor taste. 3. Stirring: Put the fish paste in a container, first add about 70% clear water, the total amount of water is 1.7 times that of fish, use bamboo chopsticks to spread the fish paste, then add auxiliary materials, and after vigorously stirring, surimi protein is transparent. 4. Pill squeezing: clean the iron pot-mouth, fill it with clean water, and prepare a spoon with smooth edges. Squid is squeezed by the left hand and squeezed into round particles from the tiger's mouth. The right hand catches it with the spoon and puts it into the clear water pot. The action should be clean and neat. The shape of the fish balls should be round and the gloss should be high. The extruded fish balls are soaked in clean water for about half an hour to prevent sticking during cooking. 5, boiled fish balls: use a strong fire, the fire is not strong, the fish balls are only not cooked, and the time will change. When cooking, it is also necessary to prevent the water from boiling too much, so as not to crash and break the fish balls. After the fish balls are cooked thoroughly, they are taken out of the pot, which is the finished product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)