Appropriate amount of Spanish mackerel and eggs

condiments

White pepper and white wine.

White vinegar and salt

Appropriate amount of starch liquid and chopped green onion

Jiang Mo moderate amount

Steps of making Spanish mackerel balls by hand

1.？ Take out a fresh Spanish mackerel (put it in the refrigerator for about four hours), cut off the head and tail to remove internal organs, cut the Spanish mackerel into two parts near the dorsal fin, and remove the fishbone.

2.？ The knife is at an oblique angle to the chopping block, and gently scrape off the Spanish mackerel meat (to avoid mixing blood and viscera impurities).

3.？ Put the Spanish mackerel meat into the pot (the pot is cooled in the refrigerator in advance).

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

5.？ Add white wine (remove fishy smell).

6.？ Add a little white vinegar (adjust the pH of the fish).

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

8.？ Beat the Spanish mackerel meat in one direction with a rolling pin (surimi is sticky).

9.？ Stir for 10 minute to form slightly viscous surimi.

10.？ Add a slightly thicker starch solution (to increase water absorption and elasticity).

1 1.？ Add four egg whites and keep the yolk (increase water absorption and elasticity).

12.？ Keep one direction with a rolling pin, spread a cold cloth on the bottom of the basin and continue beating for 30 -40 minutes.

13.？ The minced fish is sticky, so it is difficult to beat at this time.

14.？ Add a little chopped green onion and Jiang Mo (to improve the taste and remove the fishy smell) into the minced fish and mix well.

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

16.？ Grab a part of minced fish with your left hand and take it out of the tiger's mouth to form a round fish ball.

17.？ Put the fish balls into the pot in turn.

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