How to make Bayu fish balls

Ingredients: 750 grams of Bayu.

Seasoning: 30 grams of white pepper, two tablespoons of white wine, a little white vinegar, two teaspoons of salt, an appropriate amount of water starch, four eggs, two ends of green onions, and a piece of ginger.

1. Take a piece of fresh Spanish mackerel (put it in the refrigerator to cool for about four hours). Take it out, cut off the head and tail and remove the internal organs. Cut the mackerel into two pieces with a knife near the dorsal fin and remove the fish bones. .

2. Hold the knife at an angle to the cutting board and gently scrape off the Spanish mackerel meat (to avoid mixing of blood, visceral impurities, etc.).

3. Put the Spanish mackerel meat into a basin (put the basin in the refrigerator to cool down in advance).

4. Add appropriate amount of white pepper (to remove the fishy smell).

5. Add white wine (to remove the fishy smell).

6. Add a little bit of white vinegar (to adjust the pH value of the fish).

7. Add salt (to dissolve the salt-soluble protein in the fish meat and increase the elasticity of the fish balls).

8. Use a rolling pin to beat the mackerel meat in one direction (surimi is more likely to become sticky).

9. Beat for ten minutes to form slightly viscous surimi.

10. Add slightly thicker starch liquid (to increase water absorption and elasticity).

11. Add four egg whites and reserve the egg yolk (to increase water absorption and elasticity).

12. Keep the rolling pin in one direction, place a cold cloth on the bottom of the basin, and continue beating for 30 to 40 minutes.

13. Beat until the surimi becomes very sticky. It will be very laborious to beat at this time.

14. Add a little minced green onion and minced ginger (to enhance the flavor and remove the fishy smell) into the whipped surimi and stir evenly.

15. Take a pot, pour enough water into it, and bring it to a boil.

16. Grab a part of the fish paste with your left hand, take it out from the tiger's mouth, and make it into a round fish ball.

Seventeen, put the fish balls into the pot one by one.

18. Break up the egg yolk just now, sprinkle the egg yolk liquid into the pot little by little, add a little salt, and cook for 10 minutes.

Tips

1. The fish meat should be refrigerated in advance to lower the temperature of the fish, which is more conducive to the formation of fish balls

2. The Spanish mackerel must be fresh, and when taking the fish meat, be sure to avoid the mixing of blood, internal organs and other impurities

3. Add auxiliary materials in order: first add salt (the appropriate amount is 2%-3% of the fish mass) and pepper, etc., and finally add thick starch liquid and egg white.

4. Beat in one direction, and the beating time is 20-60 minutes. * Try to keep the temperature low when beating, cool down the pot in advance, and put a cold cloth on the bottom of the pot when beating.