2. Scrape off the fish paste layer by layer along the direction of fishbone with a thin hard spoon (fishbone is rare, so pull it out when you see it).
3. Continue to beat the scraped fish paste with a rolling pin several times (put it in the refrigerator for half an hour).
I was lazy in this step, and used the chef's machine, which was very labor-saving. The fish paste was excellent, and finally I removed my claws (first add salt and ginger powder, then raw flour, and finally add frozen egg whites until the fish paste is sticky and thick)
5. Beated fish sauce
6. Put water in the pot and put the meatballs on a small fire (squeeze the fish paste out of the tiger's mouth with your left hand, stick the water with your right hand with a spoon, scrape the fish balls clean and put them in the pot, and repeat this action until the meatballs are squeezed out)
7. Turn the fire to boil and remove all the fish balls.
8. Wash the hot fish balls and soak them in cold water, then drain them thoroughly.
Fish balls, also known as "water balls", are traditionally famous, especially in Jinjiang, Shenzhen and Shanghai, and are the most popular snacks in Fujian.
Fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. Chopped and mashed with sweet potato powder. It is round, huge, fish-shaped, tough, white and soft. It is cooked with meat and bone soup, oily onions and lean meat. The pot has strong expansibility, is not easy to deteriorate, and is crispy at the entrance. Chop the fish, add proper amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, add potato powder, stir well, squeeze it into balls, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy. This is a common dish at banquets. There is a saying that "nothing is impossible without fish balls". Especially, overseas Chinese who go back to Yan Rong to visit relatives like to taste the fish balls in their hometown and have a good time. Fuzhou custom, at the banquet, guests should "sandwich wine bags." There used to be fish balls in the "wine bag", which were as big as children's fists. When you are "sandwiched" home, you have to cut it into small pieces for everyone to eat. Some people like to eat small fish balls without stuffing, which are specially made by others. Fish balls are very elastic. Fish balls are traditional foods in southern Fujian, Fuzhou and Guangzhou. Because it tastes delicious, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people. Due to the geographical location, Fuzhou is close to the sea and rich in aquatic products. Fish balls have gradually become the main snack of Fuzhou fish products, and have been widely praised in the past thousand years. 1. Fish is rich in nutrition and has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi. 2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction; 3. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish regularly has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.