Fish Balls for Two

Fish Balls for Two

1. Wash the slaughtered herring, cut off the head and tail, and cut it into two from the middle. (It is recommended that you use black fish to make fish balls. When cutting, you can put a damp cloth under the cutting board to prevent slippage. You can also let the vegetable farm chef help you directly slice them into fish fillets.)

2.
Remove the fish bones and big thorns from the middle of the fish.

3.
Remove the fish skin.

4.

Cut the fish into fillets diagonally. (A fish weighing 2 catties, about 450 grams of fish meat, can make about 30 fish balls.)

5.
Chop the fish meat into fish paste. (Key point: The fish must be finely chopped, and the small thorns in the fish must be chopped up. You can also use a wall-breaking machine to chop the fish, which will save trouble.)

6.


Put the fish puree in a bowl, add salt and cooking wine, squeeze the lemon juice of half a lemon to remove the fishy.

7. Add the egg whites and stir in one direction with your hands. (Be sure to follow one direction when stirring, and stir vigorously, so that the fish balls will bounce. Keep stirring for about 10-15 minutes, don’t be lazy~)

8.

Add a little water while stirring. (The fish will be a bit dry. Add a little water to make the fish more tender and smooth. After adding water, you must continue to stir vigorously, otherwise the fish balls will fall apart.)

9.
Add cornstarch and continue to mix in the same direction.

10.
Boil most of the water in the pot. Take an appropriate amount of fish mud with your left hand, squeeze it out of the tiger’s mouth into a pill shape, scrape it off with a spoon with your right hand, and drop it into the pot.

11.
Continue to cook on high heat until the fish balls float up and when the foam overflows, remove the fish balls and soak them in cool boiled water to let cool. (The water can be changed once during this period to ensure that the water temperature is always cold, and the fish balls will have a firmer texture after the cold water.)

12.
Pour a little edible oil into the pot, heat up, add in Xinhe Green Onion Mate Frying Sauce, pour in appropriate amount of water, and stir evenly.

13.
Add the fish balls and stir-fry evenly. Boil on low heat for about 2 minutes, and cook until the soup is thick and ready to be out of the pot.

14.
Deep-fried fish balls: Pour the oil into the pot and heat it for 70%. Take an appropriate amount of fish paste with your left hand and squeeze it out of the tiger’s mouth to form a pellet. Use a spoon to scrape it off with your right hand and drop it into the pot.


Fry the fish balls until the skin is golden, and remove the oil to control the oil.

15. According to personal taste, just squeeze Xinhe Scallion Companion Rice Sauce or Seasonal Vegetable Sauce.

Tips:

TIPS


1/ To make fish balls, usually use grass carp, silver carp, white fish, catfish and other fish meat. But I prefer to use black fish to make fish meat. Because black fish is delicious and has high nutritional value, it is rich in protein, fat, calcium, phosphorus, potassium, iron and various organic acids and other nutrients. It is suitable for physical weakness, hypoproteinemia, spleen and stomach deficiency, malnutrition, and anemia. Human consumption.



2/ You can make a little more fish balls at one time. If you can't finish eating, let it cool in cold water, then remove and drain the water and put it in a fresh-keeping bag, freeze and save, take it out when you eat it and thaw it, and then make your favorite fish balls Good food is fine.