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Jingzhou Fish Balls



Product Details

Jingzhou specialty fish balls are made of fresh fish, minced pork and eggs as the main ingredients. They are known as "eating fish without fish, fish with meat flavor, and meat with fish flavor.

Speaking of the way to make fish balls, I think people in Jingzhou, Hubei province should understand it. After all, as a land of fish and rice with "Honghu water, waves beating waves", the air of Jingzhou is full of misty lake freshness.

Delicious food often requires only the simplest ingredients and cooking. Peel the fish, cut into pieces, soak in cold water for five minutes, shred and mince, add egg white and salt to the fish and continue to stir until a small amount of starch is added to the fish ball. Put water in the pot. When the water temperature 3. 40 degrees Celsius, squeeze the fish mud into a ball by hand and put it into the pot. The fish balls float on the surface to indicate ripening!

On weekdays, this white and round little fat man is used to cook noodles in soup. As the hot soup rolls up and down, the fish balls taste fresh and fragrant. I picked up one, blew the hot air, and took advantage of some hot mouths to bite. The lips and teeth were full of faint fish flavor.

In order to present the most simple and delicious taste, the fish balls made in Jingchu refuse to use additives to enhance toughness and flavor, and rely on the strength of the master's manual meat and the fresh sweetness of the fish itself. Therefore, it is not a crisp taste, but soft and tender, with some glutinous taste. Old people with bad teeth do not have to eat hard.

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