Spanish Mackerel Soup

Name: Spanish Mackerel Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Spanish mackerel; 1/2 a catty Pork filling

by Lu Zhen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

As a northern boiled woman, Spanish mackerel is uncommon, and most of them are frozen. It is really not easy to want to eat fresh Spanish mackerel! But it’s not bad to have frozen ones. At any rate, you don’t need to watch other people eat it. The hand-made Spanish mackerel ball soup interprets a truth—the food you pay is directly proportional to the deliciousness.
Cooking women know that the boiled meatballs usually need to add some starch and egg white to increase the viscosity in the mashed meat, otherwise the water will be washed away. But for today’s Spanish mackerel meatball soup, I did not add egg whites or starches. I only used pure fish and meat. It was hand-made "Low Aiwai" in and out of the pot, the soup color did not mix, and the eyebrows were fresh.

Ingredients

3 lines Spanish Mackerel
1/2 a catty Pork Filling

Spanish Mackerel Soup

1. Three Spanish mackerel, wash and chop off the fish head, remove the internal organs, use a knife against the spine of the fish to slice the fish in half, and then wash the blood thoroughly with clean water

2. The blade of the knife is against the direction of the fish, and the fish is easily scraped off by lightly scraping it.

3. Don’t throw away the skin and bones left after the fish is scraped off. You can use it in a stew

4. Remove some small spines from the fish and start to chop the fish

5. Add chopped green onion and chopped ginger together

6. Soak the pepper in warm water to make the pepper water, soak a little more water, because the Spanish mackerel meat is very draught, add the fish meat little by little

7. Add water and chop, then add water, until the fish meat becomes delicate fish paste, the basic fish meat is chopped

8. Add the same amount of pork filling to make the meatballs more fragrant

9. Similarly, add some pepper water in the process of chopping

10. Chop until the fish and meat are completely fused together

11. Put the chopped fish paste into a large basin, add 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 3 tablespoons of peanut oil, 2 tablespoons of sesame oil, and half a tablespoon of monosodium glutamate

12. Use chopsticks to stir in one direction

13. Make a big pot of water, don’t wait for the water to boil, start to boil the meatballs in cold water, grab a handful of fish paste with your hands, make a little ball, squeeze out from the tiger’s mouth evenly, and put it in the pot

14. Squeeze all the fish paste in one by one

15. The fire is boiled, skimming the foam

16. When the fish balls are all floating, it means they are cooked. Throw a handful of fresh shepherd's purse into the pot before boiling. You can turn off the heat after blanching. A bowl of fragrant balls, fresh soup, and delicious Spanish mackerel balls soup is ready.