Name: 【weihai】weihai Special Bayfish Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; A section Green onions; 1 piece ginger; 3g pepper; 1 piece Fatty; 2 tablespoons salt; 1 parsley; 1 tablespoon sesame oil; 1 piece Egg white; 2 tablespoons corn starch

【weihai】weihai Special Bayfish Meatballs

by salila82

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

Weihai has a wide sea area, superior sea quality and rich in a variety of trace elements. The Weihai Spanish mackerel grown here has more elastic meat and higher protein content than other regions. Weihai Spanish Mackerel has many thorns and few thorns, it is delicious, rich in nutrition, and firm and tight. The people of Jiaodong are quite creative in the way of eating Spanish mackerel, and they have a series of well-known snacks that have a long-standing reputation: Spanish mackerel balls, braised mackerel, mackerel braised pancakes, etc. Especially the Bayu Balls, it is really fragrant, fresh soup, delicious seafood, it is delicious for all ages. Spanish mackerel is not particularly difficult to make because it has few spines. As long as you have more patience, you will be able to make delicious Spanish mackerel balls. . "

【weihai】weihai Special Bayfish Meatballs

1. A fresh mackerel, remove the internal organs of the mackerel and clean it.

2. Cut longitudinally along the abdomen without cutting. Pat the fish with the side of the knife to loosen the meat.

3. Turn the fish over, and the main thorn in the middle can be easily removed.

4. The spines in the fish's abdomen can also be easily removed.

5. After the thorns are all cleaned up, scrape off the fish with a stainless steel spoon.

6. Also prepare a bowl of green onion water and a bowl of pepper water.

7. A small piece of fat, green onions, ginger and coriander.

8. Put the fish on the chopping board, add ginger, and chop into fish puree. Add scallion water while chopping, so that the fish will not stick to the knife, which is easy to operate.

9. Put the chopped fish puree into the cooking bowl, add the chopped fat pork, then add salt, pepper and chopped green onions.

10. Stir in one direction, add the pepper water while stirring.

11. Add appropriate amount of starch to the egg white and mix well

12. Add the egg white starch water to the fish puree, stirring in one direction.

13. Add peanut oil and a little oyster sauce.

14. Finally add some sesame oil.

15. Boil the water to warm, squeeze into the fish balls, the fish balls will come up to indicate that they are cooked. Add a little salt, pepper and coriander to the pot.