Ingredients details: 2 mackerel, appropriate amount of ginger, appropriate amount of green onions, 2 eggs, 200 grams of pork fat, 20 grams of salt, 15 grams of white pepper, appropriate amount of peppercorns

Steps of making Bayu meatballs

1

Ingredients: 2 Bayu fish

2

Ingredients: ginger and green onions Appropriate amount, 2 eggs, 200 grams of pork fat Seasoning: 20 grams of salt, 15 grams of white pepper, appropriate amount of peppercorns

3

Remove the internal organs of fresh Spanish mackerel and wash them along the sides Make an incision on the back to remove the fish meat (two pieces), take the fish meat (one piece) with the skin side down, press the tail, use a knife to follow the fish bones, scrape off the meat, and put it into a container

4

Get the egg white from the egg and set aside

5

Cut the pig fat into small cubes

6

Cut the mackerel meat and pig fat Put the diced meat into the mixing bucket

7

Put the egg white and 20 grams of salt into the mixing bucket in turn

8

Soak the onions, ginger, and peppercorns in water, and pour an appropriate amount of the soaked water into the mixing bucket

9

Set the mixer to the mixing position, and break up the ingredients. The mixing process , keep adding the water for soaking the ingredients, a little at a time, more often, until the meat paste is very thin

10

Put the mixed meat Take out the fish paste

11

Boil water in the pot. After the water boils, grab the stuffing with your left hand and squeeze the meatballs into the pot one by one from the tiger's mouth of your left hand. Use a slotted spoon after the meatballs float. Scoop them all out and add the next batch of meatballs. After all the meatballs are cooked, add a little salt and some white pepper to the water in the pot. The taste will be better. Pour all the water into the basin holding the meatballs

Tips

1. Remove the internal organs of the Spanish mackerel, wash it, and cut off its head and tail. Leave the head, tail and sliced ??fish bones for braised fish. Pat both sides of the fish body with a knife a few times, then use the knife to cut off the fish's backbone. The fish bones don't need to be sliced ??cleanly. They are braised together with the head and tail, which is fragrant and fresh. ;

2. When stirring the fish and adding the seasoning water, you must follow one principle. Only when the added water is completely eaten by the fish can you continue to add water. Stir in the same direction. Stir until the fish meat is very tender, press it with a spoon, and the fish filling is ready. In addition to making fish balls, you can also use it to make dumplings, which are also very delicious;

3. Some people like to add leeks, but I personally don’t like to add leeks. The leeks will have a smell after being heated. , suitable for people.