Daoxian Fish Meatballs

Daoxian fish meatballs are prepared in a unique way, served in various styles, and have a distinctive flavor that keeps people coming back for more. To prepare this dish, first, skin and gut a live grass carp weighing about 1000 grams (carp or black carp can also be used), remove the bones, and chop the fish meat along with a small amount of fatty pork. Place the mixture into a clean small stone mortar and pound it into a paste with a wooden stick. Sprinkle in an appropriate amount of pepper powder and refined salt, add a little egg white, and mix well. Shape the mixture into small balls, which can be cooked in soup, deep-fried, or used as filling for oil-blanched tofu or large green peppers. In any preparation, the meatballs are tender, flavorful, and refreshingly aromatic.

Chinese source: hunan.gov.cn