1. Ask the stall owner to help deboning the fish at the market
2. Because the stall owner didn't skin the fish, I did it myself after I came back, and cut the meat on the back of the fish into sections. There were still some thorns on the back of the fish, so I had to feel it and cut it myself. The pork is also asked to be peeled by the stall owner, and when I come back, I cut it into pieces by myself.
3. Chop the sand ginger and garlic, put the pork and fish pieces and the sand ginger and garlic together into the cooking machine and smash them in order according to your own situation.
4. The mashed fish paste is full of fragrance, then add an appropriate amount of peanut oil, sesame oil, pour 1 tablespoon of sugar to enhance the flavor, then add 2 teaspoons of salt, and finally put the tapioca starch in one direction and mix well.
5. The stirred fish paste is beaten many times to make it tough
6. Set aside the fish paste, boil a pot of water, turn off the heat when the water is boiled, or simmer on a low heat, but it cannot be boiled. At this time, use a small spoon to scoop it into the pot one by one or squeeze it out with a tiger’s mouth and then scoop it down with a spoon. After a pot, boil the fish balls until all of them come up. Put some goji berry and chopped green onions in the soup and cook together to nourish the skin and enhance the flavor. After the soup is ready, add some salt and peanut oil to start the pot.
7. Fish balls from the pot to the plate
Tips:Remember that the fish should not have thorns. Pork can also be lean. Tapioca can increase toughness and can be Q-bombed, so you can put more. The cooked soup is very fresh, and I can't stop drinking a few bowls of soup. If you have mackerel, it’s best to make fish balls. It’s delicious and not thorny.
