Ingredients (for 4):
- Dace meat - 500 g
- Dried shrimp - 25 g
- Cured meat - 50 g
- Pine nuts - 2 tbsp
- Spring onion - 8 sprigs
- Water - 1/4 cup
- Salt - 3/4 tsp full
- White pepper powder - 1/8 tsp
- Sugar - 1/2 tsp
- Sesame oil - 1 tsp
- Oil - 2 cups
Procedures:
1. Mince the dace meat and season with water, salt, white pepper powder, sugar and sesame oil. Swirl in one direction and knead until bouncy.
2. Cut the cured meat into pieces and put in boiling water to blanch for a while.
3. Cut the cured meat into small pieces.
4. Soak the dried shrimps and then cut into small pieces.
5. Toast the pine nuts on a clean pan, until golden brown.
6. Cut the spring onion white section into small pieces.
7. Stir fry the cured meat on medium heat.
8. Add in the dried shrimps, continue to stir fry for a while, then remove.
9. Mix all the ingredients together with the dace meat. Knead and then crash it into the bowl repeatedly to get it bouncy.
10. Wipe the hand with oil, then make some dace meat balls.
11. Heat up the 2 cups of oil to 100 degree Celsius. Then put the dace meat ball in, using chopsticks to swirl to avoid sticking to each other.
12. Remove when the surface is slightly yellowish-brown.
13. Heat the oil to 120 degree Celsius, then pour back the dace meat balls in.
14. Remove when the surface is golden-brown, and use kitchen paper to absorb the oil on the plate, before putting together for serving.
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