Sour and Spicy Fish Balls Recipe
Sour and Spicy Fish Balls are a delicacy, with main ingredients such as (Bama fish), pork, and auxiliary ingredients including cilantro, ginger, scallions, garlic, salt, (liao jiu - Chinese rice wine), etc. Sour and Spicy Fish Balls are one of the traditional famous dishes of Qingdao, Shandong Province.
Fish balls are typically made with fresh (ya yu - tooth fish) meat, paired with a sour and spicy farmyard broth, ensuring the original broth's fragrance while maintaining the fish balls' freshness. This dish is characterized by its elastic fish balls, rich flavor, spicy and sour broth that's appetizing, and excellent taste.
Required Ingredients
Main Ingredients: Bama fish 1000g Pork 250g Egg Yolk 2
Accessories: Cilantro 100g
Auxiliary Ingredients: Sichuan peppercorns 50g Ginger to taste Scallions to taste MSG 1 spoon (liao jiu - Chinese rice wine) 1 spoon Salt to taste White Pepper 2 spoons White Vinegar 2 spoons
Production Method
1. Prepare the materials. 2. Cut the Bama fish horizontally along the fish spine from the tail to the gills, and vertically along one line; flip the fish body and cut the other side in the same way.
3. Remove the internal organs of both fish slices, rinse thoroughly; fold the fish skin inward, fold the fish meat in half, and tear off the fish skin from the middle; chop the fish meat into meat paste. 4. Chop the pork meat into meat paste. Add both meat pastes together and continue to chop, adding flower water (water soaked with Sichuan peppercorns for 20 minutes) in small amounts during the process. Continue chopping until the fish paste is smooth.
5. Squeeze the fish paste into fish balls of consistent size and put them into water; bring to a boil, cook for a short while. 6. In the soup bowl, add scallion and cilantro chopped, white pepper, white vinegar, sesame oil, salt (a small amount) and MSG. Pour in the boiling fish balls and fish broth, and eat while hot.
Tips 1. Do not add soy sauce, it is about the original flavor broth;
2. Scallions, ginger (ginger powder), flower water, (liao jiu - Chinese rice wine) are essential for removing fishy smell, enhancing flavor, and relieving greasy taste; 3. Adding a suitable amount of pork meat can enrich the taste and texture;
4. Bama fish meat is compact, so add more water in the paste, and fish meat that is softer can add less water. Add water in small amounts gradually, so that the fish paste absorbs enough water, and the texture will be plump and elastic.
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