Handmade Fish Balls
1.
After the fish is cleaned, cut off the fish pieces along the fish bones
2.
Remove the fish skin from the sliced fish
3.
Then put the fish pieces in water to soak, rinse off the blood, and rinse twice
4.
Drain the washed fish pieces
5.
Put the fish into the cooking machine and beat it into puree. Of course, it’s better to chop slowly if you have time.
6.
Stir into delicate fish paste and put it in a clean basin
7.
Add the chopped green onion and ginger and stir in one direction
8.
Add the starch and stir again
9.
Add the water, start to stir vigorously in one direction with your hands, then add the salt and stir
10.
Finally add some MSG and an egg white to continue stirring
11.
After you feel it is stirred, squeeze one and put it in cold water for a test.
12.
Squeeze the mashed fish paste out of the meatballs by hand
13.
A big pot of cold water, put all the balls in
14.
Bring to a boil on medium heat, and you can eat it after cooking!
Tips:
1. Before making the fish paste, the fish meat should be immersed in clean water for half an hour, during which the water is changed 2-3 times to remove the blood stains in the fish meat, so that the fish balls will become white.
2. Fish meat and starch are added in a 4:1 ratio by weight.
3. When stirring the fish paste, stir in the same direction.
4. The amount of salt and water is not completely fixed, so the prepared fish paste is tested for water first, put cold water in a clean bowl, squeeze a ball into the test, if it can be suspended or floated on the water, it means success. If it sinks to the bottom, it means that the salt is too much or the water is too little or it is not well stirred. Continue stirring.
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