Delicious Fish Balls
1.
Fresh grass carp remove the skin, big fish bones, and fish bones, and cut into small pieces. The pork filling is best to use slightly fatter
2.
Coriander, fresh ginger are ready, white pepper is ready
3.
Coriander and ginger minced
4.
Put fish meat, pork filling, ground coriander, ground ginger, white pepper, sugar, and salt into the cooking cup
5.
Put the cup on the machine and start the machine
6.
Add appropriate amount of water according to the situation until the meat becomes puree
7.
The mashed fish meat looks very delicate
8.
Pick a tuft with chopsticks to check the results, it’s not bad, it’s really delicate
9.
Pour the minced meat out of the cup and into the basin
10.
Add 100 grams of dry starch one by one and stir vigorously
11.
Make water in the pot in advance, after the water is boiled, turn to low heat, grab a handful of meat filling, squeeze the balls out between the index finger and thumb,
12.
After all the balls have surfaced, they can be out of the pot
13.
Put the fish balls and the soup in a bowl, and sprinkle a small amount of coriander to add color and fragrance.
14.
The fish balls are very bullet mouth, come to such a bowl, even if it is severe winter, we are not afraid!
Tips:
Do not use the fish skin, it will make the fish balls become unclean; remove the big bone spurs and big thorns, the small burrs will be broken; it is best to smash the ginger in advance or rub it with a wiper before using it, I will put it directly in the cooking The cup is whipped together with the fish meat. Because of the different material, some of the minced ginger is not broken, and the eating is a bit spicy, so it is recommended that the ginger be processed in advance.
