Ingredients
water bamboo
2 sticks
fish ball
4-8 pieces
Crab flavor stick (optional)
1
Duck eggs (optional)
1 spoon
None
1-2 spoons
None
1/2 spoon
The method of stir frying fish balls with jiaobai
- Ingredients preparation: I recommend squid balls for fish balls, but I only have one left. Here, I use small crispy balls. For those who love crab fillet, you can add two. Similarly, fish cakes are also possible.
- Cut bamboo shoots into shreds/chunks (recommended chunks); Fish balls, crab and willow diced; Beat the duck eggs.
- Duck eggs don’t need to be fully cooked in the oil pan. Once they are formed, they can be stored for later use.
- Heat hot oil in a wok and add water chestnuts. Add more oil so that the bamboo shoots can be evenly coated with a layer of oil. Stir fry for a while.
- Pour a small bowl of water, light soy sauce, and dark soy sauce into a pot, stir fry until evenly colored
- Cover the pot and let it simmer for a while until there is no more water left
- Add fish balls. Quickly stir fry
- Put the duck eggs in before it’s almost cooked, just flip them over. Taste the saltiness before serving, add some chicken essence/salt if it’s too light. You can also pour a little scallion oil on it, it’s very fragrant.
