福州鱼丸 Fu-Chou Fish Balls

材料 A：

600克 西刀鱼肉/鲛鱼肉

100 克猪肉碎，3000 毫升高汤/鸡汤

材料 B：

适量芹菜末，适量青葱粒，适量炸葱油

醃料：

1/2小匙胡椒粉，1/2小匙糖，1/2小匙麻油，1/2小匙盐，1 小匙 薯粉

调味料:

1 大匙 薯粉，1粒鸡蛋，1小匙糖，½ 大匙盐，8大匙清水

做法：

1. 把猪肉碎加入醃料拌均，然后用保鲜纸包好，并做成小筒形，放入冰箱冷藏至硬，备用。
   
2. 将鱼肉和调味料一起以搅拌机捣烂成鱼胶，并打至起胶质，盛起备用。
   
3. 把冷藏好的猪肉条切成小粒状，然后用适量鱼胶包囊好，并揉成鱼丸状，浸泡盐水中待用。
   
4. 煮滚一锅沸水，加入少许盐，将完成好的鱼丸放在沸水里烫熟，捞起放置沥干备用。
   
5. 食用时把鱼丸放入高汤中煮一会，盛碗；洒上葱花、芹菜末和葱油即可。
   

Ingredients A:

600 g Mackeral fish fillet, 100 g minced pork, 3000 ml chicken broth

Ingredients B :

some chopped spring onions

some chopped contiental parsley

some fried shallot oil

Marinade :

1/2 teaspoon pepper, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1 teaspoon cornstarch

Seasoning:

1 tablespoon tapioca flour, 1 egg,1 teaspoon sugar,1 teaspoon pepper,1/2 tablespoon salt, 8 tablespoon water

Method:

1. Mix the minced pork with marinade until well combined, then wrap with the cellophane paper and form into cylinder shape,then chill in the fridge until hard.
   


2. Pound the fish fillet and seasoning into the fruit blender until to be smooth fish paste and sticky. Remove and keep aside.
   


3. Cut the cold pork into small dices, then wrap with enough fish paste and form into fish ball shapes, soak them into salted water.
   


4. Cook a pot of boiling water, add in a pinch of salt. Blanch the fish balls into the boiling water until done. Remove and drained.
   


5. Cook the fish balls with chicken broth. Dish out, drizzled with chopped spring onions, chopped continental parsley and fried shallot oil. Serve immediately.