Fried Sea Bass Balls
1.
The perch is processed and cleaned.
2.
Cut the meat along the bones on the fish back and belly.
3.
Because there are very few perch bones, you can just slice the meat directly, leaving the bones to make the soup.
4.
Tear off the fish skin, you can also make soup with the fish bones, it is very delicious.
5.
Chop the fish meat into minced fish and put it in a container.
6.
Add appropriate amount of salt and cooking wine, and stir well.
7.
Mince the green onion and ginger and put it in a small bowl, then add a little pepper, pour about 60g of boiling water, and make it into green onion and ginger water.
8.
After the onion and ginger water cools, pour it into the surimi and stir until the water is completely absorbed by the fish.
9.
If the surimi is wet and soft at this time, you can add some cornstarch to reconcile it.
10.
Boil water in the pot and keep the fire low.
11.
Squeeze the surimi with your hand, and scoop it into small balls with a small spoon, as shown in the picture.
12.
Put the fish balls in a pot of boiling water and blanch them until they float on the water, then turn off the heat.
13.
Add a proper amount of flour to an egg, and then sprinkle in a proper amount of salt.
14.
Pour in water and mix thoroughly to form a thinner paste.
15.
Pour an appropriate amount of oil into the pot and heat it up, slightly more oil than usual for cooking.
16.
Take a ball, put it in the batter and roll it around so that it hangs on the batter.
17.
Put it in a frying pan and fry on a low fire. Once the surface is golden, you can enjoy it!
Tips:
If you accidentally add too much green onion and ginger water, add some dry starch to reconcile it, otherwise the balls will be too thin and difficult to shape.
The blanched fish balls can also be eaten directly, just cover the pot and simmer for 2 minutes!
Preservation: If the fish balls can't be eaten at one time, spread a piece of greased paper or plastic wrap on the freezer layer of the refrigerator, place the fish balls in order, leave gaps, freeze until hard, and then put them in a fresh-keeping bag and keep them frozen. The fish balls preserved in this way will not stick together, which is convenient for cooking next time.
Don’t throw away the fish bones and skins. Add a little oil to the pot and heat up. Add ginger, fish bones and fish skins and fry until golden on both sides. Add proper amount of boiling water, simmer on medium heat for about half an hour. The milky and delicious sea bass soup is out~~ Don’t forget to drink more for your children, it's very nutritious~~
