Ingredient
Minced mud carp 1 catty
Rice vermicelli 1 tael
Dried shrimp as desired
Preserved pork as desired
Dried tangerine peel (finely shredded) as desired
Seasoning
Water 1 bowl
Corn starch 2 tbsp
Salt 1/2 tsp
Sugar 1/2tsp
Method
Mince mud carp and put in a big bowl. Chop dried shrimp, preserved pork and tangerine peel.
Stir all the seasonings well and mix with minced mud carp. Stir in dried shrimp, preserved pork and tangerine peel. Stir in dried shrimp, preserved pork and tangerine peel. Stir with chopsticks towards the same direction until sticky.
Deep dry rice vermicelli until it floats. Drain and crush.
Knead the mud carp paste into fish ball. Coat with crushed rice vermicelli.
Heat oil until medium hot. Deep fry the mud carp balls in hot-and-warm oil until golden brown.
