Detailed Explanation of Hometown Handmade Fish Balls
1.
Prepare an appropriate amount of fish, wash and peel. (My fish is very big, so I only take the tail part)
2.
Rinse it in clean water for 15 minutes to bleed the color and make the fish whiter and more tender.
3.
Scrape the fish along the bones with a knife.
4.
Add a small half bowl of green onion and ginger water with the fish meat into a blender and mix into fish paste.
5.
It has been blended very smoothly.
6.
Pour into a larger pot, add appropriate amount of sweet potato flour and salt and stir well.
7.
Beat up vigorously.
8.
This step is very important and tiring, and the hands will be sore. There are electric whisks that can be used electric. (Until a ball is dropped into a bowl of clear water, it can float immediately, it’s better)
9.
Pour clean water into a large pot and heat it until slightly bubbling.
10.
Grab a handful of fish mud with your left hand and squeeze it out from the tiger's mouth. Dip a spoon in the water with your right hand, dig out small balls, and quickly drop them into the water.
11.
When the fish balls all float up, remove them.
12.
Place the fish balls in cold water to cool, then drain the water for consumption or refrigerate.
Tips:
Green onion ginger water: Mince the onion ginger and soak in a little warm water for half an hour.
My steps are very detailed. Strictly following this method will surely be able to make delicious fish balls.
