Chinese Food
Yuecai dace ball (dace slip)
(82726 views)
Cooking ingredients
Cooking Steps
Step1:Remove the main bone of dace. Remove the skin of dace. Don't go to the barb. Because the barb of dace is very young. You can hardly feel it after cutting.
Step2:Cut the dace meat with a knife until it feels sticky and does not disperse; or rub it with your hands to feel no particles.
Step3:Pat the fish with your hands or shake it with your hands until it is gelatinous.
Step4:After adding salt, sugar, starch, soy sauce and rice wine, mix well and dip your hands in water to form a ball of uniform size.
Step5:Put water in the pot. Boil the balls and bring them to the surface. If you eat it now, this step can be avoided. Just cook or make soup directly.
Cooking tips:1. It's a classic Cantonese dish. It's called hand beating because it has to be beaten or shaken by hand. The meatballs made in this way are relatively good and taste better. 2. Generally speaking, dace is used to make fish balls in Cantonese, because the meat of dace is tender, smooth and sweet. There are skills in making delicious dishes.
