Fried Fish Balls with Chrysanthemum

Fried Fish Balls with Chrysanthemum

　　The uniqueness of Fried Crucian Carp Balls with Chrysanthemum lies not only in the use of chrysanthemum as an ingredient but also in the particularly plump and flavorful crucian carp from Zhongshan.

　　The traditional recipe for Fried Crucian Carp Balls with Chrysanthemum involves mixing minced crucian carp with cornstarch, water, and diced cured pork (or fatty pork), along with minced garlic, dried tangerine peel, salt, sugar, and MSG. Stir until the mixture becomes sticky. Then add more cornstarch and boiling water, and stir again, followed by adding other ingredients. Stir everything in one direction, gradually increasing the speed from slow to fast. Then shape the mixture into balls and deep-fry them in oil. Once they turn golden brown, they are ready to be served. Garnish the plate with edible chrysanthemum petals and shredded lettuce arranged into decorative patterns. For added flavor, serve with a side of clam sauce, which enhances the taste, making it even more fragrant and unique. The clam sauce produced in Xiaolan is also unparalleled.