[Pengcheng fish ball approach]_Pengcheng fish ball’s common practice_Pengcheng fish ball practice Daquan_Pengcheng fish ball how to do

[Pengcheng fish ball approach]_Pengcheng fish ball’s common practice_Pengcheng fish ball practice Daquan_Pengcheng fish ball how to do

[Pengcheng fish ball approach]_Pengcheng fish ball’s common practice_Pengcheng fish ball practice Daquan_Pengcheng fish ball how to do

Now that people’s lives are better, they have become more attentive to eating.

In the past, everyone ate to fill their stomachs.

But now people eat for health, so here is a healthy and delicious Pengcheng fish ball.

1.

Preparation: Wash the shiitake mushrooms and fans with hot water, and change the water several times.

12 Stir the rapeseed heart in boiling water with salt, cut the mushrooms into strips, slice the ham, and add the onion and ginger water to the starch and mix thoroughly3.

21 Place two pieces of black fish under the fish 4.

12 Remove the fish skin and fishbone.

The black fish skin is very thick and it is easy to pick it off.

21 Then cut the fish into small pieces, put 15 grams of fat pork, 15 grams of fans in the hair together into the cooking machine and break into meatballs 6.

Add 1 egg white to the beaten meatballs, 2 tablespoons of onion ginger juice starch, 1 g of salt, 7 drops of Huadiao wine.

Whisk in one direction with chopsticks 8.

Grab a handful of meatballs with your hand and squeeze out the meatball shape 9 at the tiger’s mouth.

After the water is boiled, squeeze the balls one by one. After the balls are all floating, turn off the heat and remove 10.

Add seasoning oil to the wok, add the fish head, fish bone, and fish skin after frying.

Add boiling water and cook over high heat until the fish soup is thick and then turn off the heat. The whole process takes about 20 minutes12.

In a slightly smaller pot, add 10 grams of fat pork, and fry until lard is added. Add the shallots and the ginger segment to fragrant13.

Pour in the fish soup, pick out the shallots, ginger segments, and lard residue and discard them. Add the mushrooms and ham on high heat.

Then add fish balls, cabbage, salt, onion and ginger water starch, boil again and pour a few drops of Huadiao wine and sesame oil, then you can cook. Housewives. Through today’s study, I believe your cooking skills will be greatGrow on, share it with your friends, start making Pengcheng Fish Ball