Fish Balls in Clear Soup
1.
Remove the tail of the silver carp, remove the internal organs, scrape off the black film, and then remove the main spines.
2.
Beat the fish with the back of a knife until the fish becomes muddy, then scrape it out and place it on a plate for later use. Repeat
3.
When scraping to the red part, you need to separate the reddish meat to make two-color fish balls
4.
Scrape until only the skin, bones and some white meridians are left. Repeat this step for the other half of the fish.
5.
Chop the scraped fish paste into puree separately
6.
Use a knife to spread the fish paste bit by bit to remove the remaining meridians, fish bones, and fish scales and other impurities, and then put them on a plate for later use.
7.
Use the method of chopping fish paste and use the back of a knife to chop fat pork
8.
The same scrape the raw lard and chop finely for later use
9.
Finely chop spinach leaves, red thread pepper, and bean paste (the bean paste used here does not taste very good, and it is recommended to use chili paste)
10.
Then put the bean paste and minced chili in the red meat, squeeze the spinach out of the juice and put it in the white meat, add the meat and raw lard respectively
11.
Keep mixing in one direction with your hands, then add an appropriate amount of salt and continue to stir
12.
Catch the minced fish constantly and beat it into a bowl, then continue to stir
13.
Finally add vegetable oil and mix well, it should be very sticky after mixing well
14.
Take a bowl of cold water, pull out small pieces of fish paste and put it in the water. If it can float on the water, it will be considered successful. If it can't, continue to stir and try adding oil or salt. Because the red fish paste does not contain vegetable juice, it needs to be stirred with water little by little until it reaches the same level of green.
15.
Put cold water in the pot, use the tiger's mouth to squeeze the fish paste out of the circle, then use a spoon to dig out and place it in the pot, squeeze all the fish balls into the pot and bring to a boil, then immediately remove from the fire and put the fish balls out
16.
In addition, add water, salt, monosodium glutamate and vegetable oil to a boil, add fish balls and turn off the heat
17.
Put three or four spinach hearts in a bowl, and then serve the fish balls with the soup. At this time, the fish balls are still floating on the surface. Established
18.
Cut the remaining fish skin into pieces, then pat the powder and fry it in a frying pan until it is crispy. Put a little oil in the pot, add the minced red pepper, minced ginger and garlic, fry until fragrant, add salt, and stir-fry the fish skin. Chop the fish bones into small pieces, fry them and add ginger slices, then add water and boil to make a milky white stock, then add salt to it.
Tips:
The tedious process of this dish is a bit tedious. I personally feel that it requires a certain amount of enthusiasm, otherwise it is not elaborate enough to make it, and the desired effect is still not achieved. If you think it's not worth it to spend more than two hours to make a few fish balls, then this kind of deliciousness is beyond your reach.
