Light Nutrition: Chicken Sauce Fish Ball Soup Pot Gourmet Design (69)

Qijiang Series Cuisine (3)

Qijiang chicken sauce fish ball soup pot

Some fans told me that teacher, you have designed so many dishes, but most of the spicy dishes, can you design a few non-spicy dishes to meet the tastes of our foreign friends? To be honest, I have long been concerned about the catering market, long-term travel to the food street food city, I know what is the hottest, what taste is most popular with diners. Of course, designing the local cuisine of Qijiang, in addition to spicy, I will definitely design a variety of flavors such as sour and spicy, clear soup, garlic, sour and sweet to meet the needs of the majority of diners. Today, I'm going to design a delicious, light and nutritious fish ball dish.

First, this dish is prepared as follows

1, the chicken skeleton (can also be slaughtered whole chicken) washed and put into the cold water pot, and then put in the ginger, peppercorns, soaked dried cuttlefish fillets, boiled on high heat, simmer the chicken for an hour on a low heat and then turn off the heat and set aside.

2: Soak the bamboo sheng, Qijiang sweet potato noodles, tofu skin and then scoop them up and dry them, wash and cut the radish into thin slices and set aside.

3, the local grass carp slaughtered and removed the internal organs, remove the fish meat to remove the small thorns, the net fish meat into small pieces into a blender to beat into fish puree, and then the lean 6 fat 4 pork leg meat into meat puree, mixed with the fish puree, add onion ginger water, pepper, salt, steamed fish soy sauce, egg white, chicken juice stir hard, and then add a little sweet potato flour to increase stickiness.

4, burn a pot of water, when the water is hot to 60 degrees, squeeze the fish puree into fish balls into water, use small water to raise the fish balls and then fish them out and put them into the basin.

5: Add bamboo sheng, vermicelli, radish slices, tofu skin and other ingredients in the boiled chicken soup, heat into the flavor, add fish balls, sprinkle with a little soaked goji berries, add chicken essence to taste, and then serve with Mandarin duck seasoning.

6. The production of Mandarin duck seasoning

Mince the local green and red peppers from Qijiang into minced pieces, add the red oil peppers, peppercorn noodles, ground peanuts, spring onions, sesame oil, chicken juice, sautéed salt, stir and serve.

Second, the key to cooking

1, when stewing chicken soup, be sure to put in the bubble dried cuttlefish fillets, ginger, pepper crushed, so that the stewed chicken soup is fragrant. In addition, when the soup requirements are very strong, you must not use pepper (pepper flavor is lost due to time), but use peppercorns made of peppercorns to ensure the freshness of the pepper and the taste of the soup pot.

2, the production of fish balls must be added to the fish puree pork puree, but also to have a certain proportion of fat meat, only such finished fish balls in addition to the fish ramming body umami, there is also the aroma of pork and grease, so that the taste is more abundant.

3. In addition, you can also prepare some seasonal vegetables and some mushrooms, shrimp, crab sticks, etc. for diners to choose, in order to enrich the taste of the soup pot.

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