Homemade Fish Balls
1.
Go to the big bones of the fish body to wash the blood water, a total of 2 catties 8 taels.
2.
The fish belly is thin, so it is not easy to take the meat, so it is unnecessary to remove it.
3.
A little bit of fish skin and red meat are removed. Red meat has an earthy smell and affects the color of the finished product, so it must be removed.
4.
Cut off the fish meat bit by bit, the small spines on the back of the fish grow in a row regularly, so close to the fishbone, use a knife to gently scrape off the meat bit by bit, leaving a row of spines at the end.
5.
The trimmings removed seem to be more than the fish meat. When I go back and eat it in braised sauce, there is no waste at all.
6.
All the cut fish meat, a total of 3 taels of 1 catty.
7.
The fish meat is mixed with ground ginger and an appropriate amount of water in batches and put into a cooking machine to puree.
8.
All the fish mud is beaten in the food processor, and water is added while beating, so the weight of the water is not calculated. There should be at least 200-300 ml of water.
9.
Add salt, sugar, monosodium glutamate, white wine, cornstarch, egg whites, and white pepper. Beat vigorously until it can stand.
10.
Add salt, sugar, soy sauce, monosodium glutamate, minced ginger, and a little cornstarch to the chopped meat and mix well.
11.
Dip your hands with clean water, grab a spoonful of fish filling and flatten your hands
12.
Wrap meat in.
13.
The joint group becomes a circle.
14.
Put them into a pot of cold water one by one. The pot is too small, so I don't want to change the pot, so I stack them one by one.
15.
All the fish balls will float and cook for a while.
16.
Put salt, black pepper, and vinegar in a bowl, add the soup of boiled fish balls, add the fish balls, and finally sprinkle with chopped green onion and sesame oil. Delicious and tender fish balls in sour soup are here.
17.
It's really very, very delicious, hehe.
18.
Put more fish balls into the lunch box and put them in the refrigerator for 2 to 3 days.
