1. Big head fish, remove head and belly, and wash
2. Chop until you don't feel the fish bones hard with a pinch. This step is very simple, the big head fish is finely chopped. Fresh and tender meat
3. A small piece of fat is used to enhance the flavor. If the fish is all fishy, it is not delicious enough if no meat is added. Mince is also very simple, but physical effort
4. Cut the green onion, ginger, and coriander, must be very finely chopped, so that it will not affect the taste when you eat it. If you like carrots, you can also cut into the foam and mix in
5. Cut the green onion and parsley, prepare to boil and use it to enhance the flavor
6. Put the chopped fish, fat, and seasoning of step 4, add a small amount of vinegar, salt, thirteen incense, soy sauce, oil (preferably unflavored oil such as rice oil, etc.), two eggs, and a small handful of flour Or corn starch or potato starch. Stir in one direction until it can form a dough.
7. Put the right amount of water in the soup pot, add soy sauce, thirteen incense, salt, vinegar, and MSG until the fish balls are almost boiling. Do not serve until they boil, because the fish balls will disperse.
8. Put two drops of sesame oil before serving, add the coriander and chopped green onion that you just prepared
9. In the bowl, you can eat
Tips:The key to this dish is how to get rid of the fishy. Pouring the vinegar can increase the taste a lot without being too fishy. The process is more cumbersome, but the deliciousness of the pan is really lingering. This soup is better than the restaurant’s 150 yuan yellow croaker soup, and the big head treasure is more tender and more delicious than the yellow croaker. Especially when you put a few drops of sesame oil on top of the pan, add chopped green onion and coriander, the smell is very fragrant!
