Ingredients
500 g (about 1 lb) fish paste, 15 g (about 1 tablespoon) superior broth.
Seasonings
lard 1000 g (about 2.2 lbs, 50 g actual consumption), prepared sauce 20 g, Shaoxing wine 10 g, wet starch 7.5 g, scallion 5 g, sesame oil 5 g, ginger 1.5 g, white pepper 0.5 g, garlic to taste.
Instructions
1. Mince the garlic; cut the scallion into olive-shaped pieces; slice the ginger into flower-shaped pieces; fill a large plate with water, then squeeze the fish paste into olive pit-shaped small balls, each weighing about 5 g, placing them into the plate as you go.
2. Add 1000 g (about 4 cups) of boiling water to an iron wok and place over heat. Gently add the formed fish balls and poach over low heat until they float to the surface and feel springy to the touch, indicating they are cooked through. Remove with a slotted spoon, drain well, and pour the seasoned sauce, stock, and sesame oil over the top before serving. This dish features pristine white fish balls that are tender, smooth, and perfectly balanced in savory flavor.