Before, relatives sent two grass carp, and the fish head was cooked with tofu. The child said that he wanted to eat fish balls. The fish balls he just made are finished. Let's continue to make fish balls. Fish balls made by ourselves are more delicious than those bought, with less water and starch. Today, Longbao will share with you the practice of handmade fish balls. Ingredients required: 400g fish, egg 1 piece, 40g starch, 60g cooking wine, appropriate amount of onion, appropriate amount of ginger, 2g salt and 2g white pepper. There is a wall-breaking machine or a cooking machine at home, which can be fully utilized.

1. Cut the fish from one side of the fish body and remove the fish chops and big fishbones. If you bought it in a vegetable market, you can ask the fishmonger to help you pick it out. The picked fish chops can be used to cook porridge or stir-fry with flour, both of which are very good.

2. Carefully remove the fish from the skin. If there is no wall breaker or cooking machine at home, scrape the fish off slowly with a spoon.

3. Wash ginger, peel and shred, cut onion into small pieces, add 60 grams of cooking wine and mix well for later use. No cooking wine can be replaced by water. Generally, the ratio of water in fish is 3: 1, 400 grams of fish is put 120 grams of water, and a whole egg is put behind Longbao. 60 grams of cooking wine is used here.

4. Put the fish into the cooking machine, and repeat it for 4 times at the second speed of 10 second to make fish paste. At this time, boil a pot of hot water, and turn off the fire after the water bubbles.

5. Add the soaked onion ginger and cooking wine into the fish paste, and repeat twice, 10 second, so that the fish can fully absorb the cooking wine. If there is no cooking machine, just take the juice soaked in onion and ginger and add it to the fish paste, add water and stir it clockwise for a few minutes, and you can make fish paste ribs.

6. Shell the egg and add it to the minced fish, and repeat it twice in 10 second. After three rounds of stirring, the tiny fishbone was completely broken. Adding egg white can make fish balls taste more elastic.

7. Take out the minced fish and put it in a deep basin. Add the starch and mix well. Put on disposable gloves and grab minced fish. Hit it 50 times, and the fish balls taste better. Starch is added for better molding, and the amount of starch should not be too much. Beginners can add more, and experienced people can add less or not.

8. Grab a proper amount of fish paste with your left hand, squeeze it out of the tiger's mouth, scrape the fish balls into hot water with a spoon, and remember to take them out if you feel small fishbones when squeezing the fish balls.

9. After the fish balls are squeezed, boil them over high fire, take them out and soak them in cold water 10 minute. After cooling, they can be stored in the refrigerator. My family earns dozens of pounds every year.

Fish is usually 8 yuan a catty, 400 grams of fish plus eggs, onions and garlic, about 8 yuan. You don't have to buy fish balls if you want them. It's delicious and slippery. You can learn it once you learn it. It costs 8 yuan to make a big pot.