Materials

Fresh live mackerel about four kilograms, half a kilogram of lean meat, two eggs, green onions and ginger, cooking wine, salt

Practice

1. Wash the mackerel to remove the head and tail, keel, belly thorns and skin, and take the flesh of the fish and set aside.

2. Cut the fish meat and lean meat into small pieces, and together, and then use a pulverizer to make a puree.

3. Prepare a wooden stick, such as a rolling pin, and place the mashed fish on a cutting board and beat it repeatedly with the stick. If the process is sticky, you can gradually add the right amount of wine or a little refined oil on the stick, so with the river washing sister-in-law, holding the stick repeatedly hit, until the vigor.

4. Take a large bowl of ingredients, add 2 eggs, salt, finely chopped green onion and ginger to the ingredients, and then use your hands to mix and wrestle in one direction until it is firm and doughy.

5. Boil a pot of water to 50 degrees (slightly hot) or so, change to low heat, and then one hand pinched pills with one hand to hold a small spoon to scrape out of the water, do not have to pay attention to the pills in the pot, just do it and put it in, more than a spatula gently pushed a little bit of water can not be boiled, it has been the state of thermostat.

6. After doing so, see the pills white floating, you can fish out, rinse with cool water, cooling. This is a good way to make the balls.

Tips

Essentials: 1, do not add water, do not add powder, the use of fish muscle fibers by beating and stirring the natural coagulation of tendons. Do a good job of the balls tight, elastic, chewy, cooking does not fall apart. Eat the real thing, huh?

Practice two, boil Spanish mackerel balls

Materials

200 grams of fresh Spanish mackerel meat, 50 grams of pork fat and lean meat, eggs, pepper water, salt, pepper, moderate amount of each, chives, spinach, a little sesame oil.

Practice

1, the Spanish mackerel meat and pork together into a meat mixture, put into a bowl, add pepper water, beat the egg, beating in one direction, then add salt and stir to spare.

2, add fresh soup in the pot, boil over a sharp fire, squeeze the fish filling into a ball into the pot, with a slow fire, until the balls are cooked, add spinach, pepper, withdrew on the end of the chives, drizzled with sesame oil, served in a bowl that is into