Chaozhou Large Fish Balls

Chaozhou Large Fish Balls

　　【Method】

　　1. Pat the fish meat dry, scrape off the clean fish flesh with a knife, cut away the ribs within the flesh, and pound it into fish paste. Add egg whites, fine salt, and monosodium glutamate, then pound with a knife until it becomes sticky and elastic—sticky to the touch but not falling off. Then use your hand to shape 50 fish balls and place them in a basin of clean water.

　　2. Pour the fish balls along with the water into a pot. First, use high heat to cook, so that the surface quickly cooks and takes shape. When the water temperature is nearly 80% hot, switch to medium heat until they are cooked through, then remove them. Pour superior broth into the pot, bring it to a boil, add the fish balls, and cook until they float to the surface. Immediately remove from the heat, skim off any foam, add dried laver (first roasted, then patted to remove sand), monosodium glutamate, pepper, sesame oil, fish sauce, and lard. Dish out and serve in a soup bowl.