THE CHINESE COOK BOOK
89
FRIED FISH BALLS
炸
GUR魚
YUE丸
YUN
- 6 pounds pike
- 1½ cups salted almonds or peanuts
- ½ cup Chinese ham
- 6 pounds vegetables in season
- 1 teaspoonful cornstarch
- 2 cups mushrooms
(a) Remove the skin from the pike and take out the bones. Run through the grinder three times.
(b) Cut into small pieces the almonds, ham, and the vegetables.
(c) Put the pike into a big bowl and mix with it the cornstarch, 1 cup of water and 1 teaspoonful salt. Stir well for an hour. Be sure to stir in the same direction all the time.
(d) Add the nuts and ham. Mix well.
(e) Make the fish balls as described on the preceding page. Add a beaten egg, and boil in boiling oil until they turn yellow.
