Shagou Fish Balls [Jiangsu Xinghua Specialty]

What is Shagou fish ball? Authentic Xinghua specialty from Jiangsu: Shagou fish balls

Summary:Do you want to know what Shagou fish balls are? This article is a detailed introduction to the special product of Xinghua, Jiangsu Province - Shagou Fish Balls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shagou Fish Balls. The full text takes about 4 minutes to read, mainly including the basic introduction of Shagou Fish Balls and their nutritional value? What are the product features of Shagou fish balls? How did the history of Shagou fish balls come about? The method of making Shagou fish balls, etc

Basic introduction of Shagou fish balls

Shagou fish balls have a long history, and it is said that they were already abundant in the late Ming and early Qing dynasties. They are a delicious dish for Shagou people to entertain guests.

. The raw material of Shagou fish balls, grass carp, is a high-quality grass carp variety that has been screened, eliminated, purified, and bred in Xinghua for many years. Compared with fish species such as green carp and crucian carp, grass carp has white and tender flesh, fewer bones and spines, and is rich in nutrients, making it more suitable as a raw material for Shagou fish balls

1. Fish meat is rich in nutrients and has the effects of nourishing and strengthening the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing heat and detoxifying, and stopping coughing and diarrhea<2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction

3. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish regularly also has the effects of nourishing the liver, blood, skin, and hair

Fish balls have a smooth and plump appearance, fresh color, tender meat, and delicious taste. The outer skin is like gold and the inner flesh is like silver, making them extremely resilient

The method of making Shagou fish balls

Using high-quality grass carp as the main ingredient. Fresh fish is chopped live, and the fish meat is placed on a cutting board and chopped into minced meat with a double knife. Pig fat is added and seasoned with onions, garlic, ginger, and other seasonings. After more than ten processes, it can be made. It can be both water and oil. After being put into the oil pot, the oil filled fish balls float when they roll slightly. When they are served, they are round and plump, with a golden color and a snow-white meat inside. They are oily but not greasy