Caterpillar fungus fish balls

Caterpillar fungus fish balls

　　Caterpillar fungus fish balls are a specialty dish of Lhasa.

　　Ingredients: 10 caterpillar fungus stalks, 1 fresh fish, 2 qian (4 grams) salt, 5 liang (200 grams) butter, 2 qian (8 grams) ginger, 1 qian (4 grams) wild garlic, 1 egg, 2 qian (8 grams) bean starch, 1 qian (4 grams) water-mixed bean starch.

　　Method: Place the caterpillar fungus in a bowl with a small amount of cold water and steam it in a steamer. Remove the bones, spines, and skin from the fresh fish, then mash the flesh using the back of a knife. Mix the egg white with dry bean starch, form the mashed fish into meatballs using the stirred bean starch and egg white mixture, and deep-fry them in melted butter. Take the caterpillar fungus out of the steamer and insert one piece at a time into the fish balls, arranging them neatly on a serving plate. Melt the butter in a pot over low heat until it becomes liquid, then add sliced ginger, salt, wild garlic, a small amount of water, and water-mixed bean starch. Simmer until bubbles begin to form, then pour the sauce over the fish balls. The caterpillar fungus fish balls dish is now complete. Be careful not to use too high a heat; when melting the butter, be sure not to burn it—just melt the solid butter into liquid before using.