Delicious Fish Ball Skewers
1.
Dispose of fish tails clean.
2.
Flake the fish skin off.
3.
Cut off the fish along the big bone in the middle, and scrape the fish along the bone with a knife to the right.
4.
The scraped fish is surimi.
5.
This process is quite tiring, but be patient, the later the better the operation.
6.
Add salt to the surimi.
7.
Pour the rice wine.
8.
Add a little fresh soy sauce.
9.
Add a little white pepper.
10.
Use chopsticks to beat evenly in one direction.
11.
Beat the eggs and pour into the surimi. Whip in one direction again. Beat vigorously.
12.
Mince the green onion, slice the ginger, slice the garlic clove, wash the pepper, put it in a bowl, pour boiling water, soak for 10 minutes to become green onion ginger water.
13.
Pour the green onion and ginger water into the surimi as long as water is needed.
14.
Beat vigorously in one direction until it becomes a delicate paste.
15.
Put on disposable gloves, grab a handful of surimi, pinch it along the tiger’s mouth, scoop it down with a spoon, and serve as fish balls.
16.
Boil water in a pot, add fish balls and blanch them. After all is blanched, cover the pot and cook for 10 minutes.
17.
Take out the fish balls and insert them on the bamboo skewers.
18.
Add a little oil to the pan and heat it up. Add fish ball skewers and fry.
19.
When the fish balls are golden, turn over and continue. That's it.
Tips:
Fish body parts can also be used, but I personally feel that fish tails are better to handle.
When making surimi, you must follow one direction and whipped it up so that it tastes good.
Don't throw away the leftover leftovers. Cook a pot of fish soup. After cooling and solidification, the fish scales will be frozen. They are all collagen~~
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