What are Pengcheng fish balls? An introduction to a traditional Xuzhou specialty food

[Features] The fish balls are light and white, smooth, tender and refreshing, especially suitable for elderly people to eat.

[Ingredients]

One live carp (about 1000 g). 50 g pork fat, 100 g soaked glass noodles, 25 g cooked choy sum, 15 g cooked ham slices, 25 g egg white, 10 g soaked shiitake mushrooms. 25 g Shaoxing wine, 15 g scallion, 10 g ginger, 3.5 g salt, 25 g starch, 2 g monosodium glutamate, 15 g sesame oil, 500 g clear chicken broth.

[Preparation]

Clean the carp. Cut off the head and tail, take the clean fish meat, and after washing, chop it together with the pork fat into a paste. Put it into a bowl, add Shaoxing wine, scallion and ginger juice, egg white, clear chicken broth and refined salt, and stir until it becomes springy. Then add the chopped glass noodles and dry starch, and mix into a paste. Wash the fish head and tail, blanch them in a pot of water, then add refined salt, Shaoxing wine, scallion and ginger, and steam them until cooked. Place a pot over heat, add cold water, squeeze the fish paste into balls the shape of large longans and put them into the pot of water. When the water boils, the fish balls are cooked; remove them. Place a pot over heat and add cooked lard. Add scallion and ginger and fry until golden and fragrant, then remove them. Add clear chicken broth, pour in the fish balls, choy sum, ham slices and shiitake mushroom slices, and add Shaoxing wine, refined salt and monosodium glutamate. After it comes to a boil, thicken with starch, drizzle in sesame oil, and put it into a long oval dish. Garnish both ends of the dish with the steamed fish head and tail, and it is ready.