Fried Fish Ball
1.
Prepare the materials
2.
Cut the fish into thin slices. I asked the seller to cut it for me, so I skipped this step.
3.
Then pick out a few bone spurs from the fish fillet
4.
Chop it again, the fish skin can’t be minced, you can pick out the fish skin at this time
5.
Chop into fish paste
6.
Put the chopped fish paste into a bowl, add salt, white sugar, 15g cornstarch, chicken powder, light soy sauce, oyster sauce, pepper
7.
Then stir in the same direction until slightly gelatinous
8.
Wash the sea facai to remove impurities
9.
After cleaning, drain the water, knead and chop
10.
Then put the haifa cai in the fish paste and stir in the same direction
11.
Squeeze the lemon juice and mix
12.
Then grab the fish mud from a high place and shake it vigorously into the egg-beating bowl, repeating 50 times
13.
While whipping, add a little bit of water starch, whipping until the fish paste is gelatinous
14.
Take a large plate and pour the cornstarch evenly
15.
Take a bowl of water and dip your left hand with water
16.
Then grab a handful of isinglass, squeeze a fish ball from the mouth of the tiger, and scrape it with a spoon
17.
Then place it in a cornstarch dish and roll gently to coat the surface of the fish ball with a thin layer of cornstarch
18.
Hot oil pan, medium heat to 70% hot, now fish balls, turn to low heat, flip while frying
19.
After frying until the surface is golden, remove the oil control
20.
You can use paper towels to absorb excess oil on the surface
21.
carry out
22.
Close look
23.
Look again
24.
within Temptation
25.
Not bad
26.
good to eat
27.
delicious
Tips:
When making fish paste, it must be chopped by hand. Avoid using a mixer, because the fish paste is not only uneven in thickness, but also lacks viscosity.
