1. Silver carp is fatty, so when buying fish, ask the chef to remove the belly of the fish, remove the skin, and chop the bones into pieces. (I didn’t take the picture when I bought the fish. I randomly placed a picture of silver carp)
2. Fish balls: First, wash the fish, soak it for a while to remove the blood, add salt and stir by hand before washing it tastes better. Second, add some ginger to the fish, put it in a food processor or a wall-breaking machine and beat it until it is muddy (more beaten to ensure that the fish bones are crushed). 3. Add a little starch and salt and stir repeatedly in one direction with chopsticks (the longer the stirring, the better
3. Heat the water, squeeze the balls with a tiger’s mouth, scoop them out and put them in the pot (the spoon is a ball, dipped in cold water, it will not stick, and the shape is better)
4. Cook until the balls float, remove and soak in cold water for later use. It can be frozen in the refrigerator if it is not used up at a time.
5. The steps for the fish nuggets are relatively simple, and there is no picture: roughly as follows, one, wash the fish nuggets, and marinate the fish nuggets with cooking wine starch. 2. Heat the pot, add the green onion, ginger and garlic particles, half a bag of fish seasoning, sauté fragrant and add water, add the fish head and boil the water to boil. Third, add the fish bones, mushrooms, fish balls, salt, and cook. Fourth, the most important step, the key to boiled fish is spicy: wash the pot, add an appropriate amount of vegetable oil to boil 90% of the heat, sprinkle the dried pepper and chili on the surface of the fish soup, pour the oil,
6. Done
7. If you don’t eat fish balls in the pot, you can freeze them in the refrigerator. When you eat them, you can defrost them and add some lard, salt, greens, coriander and chopped green onion. I make the clear soup for my son. I am afraid of thorns when I am two or three years old. Card, fish balls, he likes to eat, nutrition is not afraid of stuck thorns
Tips:1. To make fish balls, you must beat them repeatedly and stir vigorously to taste good
2. Pouring oil in the boiled fish at the end is very important, so that the color, fragrance and flavor will come out fully!
3. It is best to cook the fish bones, fish heads are cooked, and then fish out the mushrooms and fish balls, so as not to cook the fish bones for too long.
