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What is Shangliao fish balls? A detailed guide

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Color, aroma and taste: Pure white in color, crystal clear like jade, refreshing and not greasy. Main ingredients: 500 grams of grass carp meat (skin and bones removed), 400 grams of fatty pork, 125 grams of bean starch (or 150 grams of canna starch), 2 eggs, and appropriate amounts of sesame oil, refined salt, monosodium glutamate (MSG) and chopped scallions. Preparation: 1) Mince the fish meat and fatty pork separately, add bean starch, egg whites, salt, etc. and mix well, then add 1 kg of clean water, stir into a paste and beat into a watery meat slurry, scoop it into a cloth-lined smart steaming bed, and steam over high heat for 40 minutes. Once cooked,

Color, aroma and taste: Pure white in color, crystal clear like jade, refreshing and not greasy

Main ingredients: 500 grams of grass carp meat (skin and bones removed), 400 grams of fatty pork, 125 grams of bean starch (or 150 grams of canna starch), 2 eggs, and appropriate amounts of sesame oil, refined salt, monosodium glutamate (MSG) and chopped scallions

Preparation:

1) Mince the fish meat and fatty pork separately, add bean starch, egg whites, salt, etc. and mix well, then add 1 kg of clean water, stir into a paste and beat into a watery meat slurry, scoop it into a cloth-lined smart steaming bed, and steam over high heat for 40 minutes. Once cooked, take it out and set aside;

2) When serving, cut the fish balls into strips 7 cm long, 4 cm wide and 1 cm thick, arrange them on a plate in a tower shape, drizzle with sesame oil, sprinkle with chopped scallions or cilantro and serve, or serve with a small dish of premium noodle oil for dipping. This dish should only be steamed to reheat when eaten, not boiled in soup.

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