The effect of fish rot

Do you all understand the effects of tomato fish curd? If you still don’t understand, please let me give you a detailed introduction.

Tomato fish curd

The efficacy of tomato fish rot

Strengthen the spleen and stimulate the appetite, regulate qi, regulate constipation

Main ingredient: 750g herring

Accessories: 75g tomato sauce, 25g egg white, 150g eggs

Seasoning: 3g ginger, 5g starch (pea), 3g sugar, 3g salt, 2g cooking wine, 2g MSG, 50g lard (refined)

Tomato fish curd recipe

1. Wash and mince the scallion and ginger and set aside; add starch and water to make a sauce for later use. Remove the scales, gills, and internal organs of the fish, wash it, chop off the head and tail, split it in half vertically, remove the bones and thorns, scrape off about 300 grams of clean meat, soak it in clean water to remove the blood, chop it into fish paste, pick out the fine thorns and tendons, and put it in a bowl, add scallion, minced ginger, and cooking wine, stir in one direction, and slowly add 400 grams of clean water to dissolve the fish paste, then add salt and continue to stir until it becomes a thick paste. At this time, you can squeeze a fish ball and put it in the water to try. If the ball can float, it means there is too much salt. If the ball falls apart, it means there is not enough salt. You need to add an appropriate amount of water and salt to stir. Finally, you need to add egg white, wet starch and 5 grams of lard and mix well.

2. Add 250 grams of water to a soup spoon, squeeze the fish paste into balls and put them into the spoon. Cook on high heat until 80% cooked, then reduce the heat to low. Do not boil the water too much. Turn the balls over and cook for about 1 minute before removing them from the heat.

3. Add 25 grams of lard to a soup spoon, heat over high heat, then add chopped scallion, ginger and tomato sauce and stir-fry. Then add sugar, cooking wine, salt, MSG and chicken broth. When the soup boils, add the cooked fish balls, bring to a boil again, thicken with the remaining wet starch, pour in 20 grams of lard, and stir once.