Usually when we go out to eat hot pot, we must order fish balls and beef balls. The fish balls outside are very tasty and chewy, but I heard that most of them are made of flour, without fish, which is unhealthy to eat.

The method of fish balls is so simple, tender, clean and hygienic, and full of fish flavor.

The fish balls outside taste unhealthy, so we can make them at home. The method of making fish balls is also very simple, but the fish balls made are tender, clean and hygienic, and the fishy smell is overflowing. Here are some key points and methods of making fish balls.

general idea

If you want to make fish balls, you'd better use fresh fish. You should go to the market to buy a fresh fish and take it home, and then kill it yourself and take it out. Be careful when taking fish, and pick out the fishbone, or there will be thorns when making fish balls.

Mash the fish after it is fished out. If you have a high-speed mixer at home, you can make it directly with a machine. If not, you have to chop the fish into mud with a knife and cut it into pieces as much as possible.

The choice of starch is also very important. Sweet potato starch should be added to fish Sweet potato starch is very elastic, so when added to fish, fish balls taste tender and chewy.

Method for making fish balls

First of all, we prepare ingredients for making fish balls, including 500g grass carp, ginger, sugar, pepper, salt, egg white and 75g sweet potato starch.

First, clean the grass carp bought home, remove the internal organs, rinse the blood inside, and then cut it from the tail along the spine with a knife. Scrape the fish clean from beginning to end with a spoon. Scrape off the red fish and leave the white fish.

Fish have thorns, you can chop them with the back of a knife, and then the thorns come out. After removing the thorns, put the fish in the bowl. If there is blood in the fish, put the fish under the tap water, rinse it, and then squeeze it out and put it in a bowl.

Chop ginger, add appropriate amount of water, stir well, and let stand for about 10 minute. Filter ginger juice, pour it into the fish, add all seasonings, and mash the fish into mud. Then take out the fish paste and put it in a bowl, and stir it evenly by hand, which will make the fish more elastic.

Then knead the fish paste into balls by hand, boil water from the pot and put the fish balls into the pot with cold water. At this time, you can turn on a small fire, and then knead the fish balls in the pot until the fish balls swell and float, and they are almost cooked.

Generally, people use marine fish to make fish balls, which have no fishy smell and a fresh flavor, but freshwater fish can also make fish balls, but Jiang Shui should be added to remove the fishy smell of fish.