The key to making authentic handmade fish balls lies in the fact that the fish is first boned and skinned, then seasonings are added to make the fish puree, and then the balls are made into balls and blanched as follows:

Main ingredient: 400 grams of fish, 1 egg, 40 grams of sweet potato starch, 60 grams of cooking wine.

Accessories: green onion moderate, ginger moderate, salt 2 grams, white pepper 2 grams.

Do fish balls of fish, must be less meat, balsa fish, Spanish mackerel, bighead carp, bighead carp is the first choice, fish balls to eat is a fresh, so with the fish is best to be fresh live fish. And to want to fish balls not only eat up elastic and tender, then stirring the fish, water is not less, because the fish is very water-eating, in the stirring of the fish puree, many times a small amount of water, add some water, absorb the water of the fish, do out of the fish balls natural tender and not firewood.

Additionally, when making fish balls, the seasoning must not be added too much, because the fish itself is very fresh, when making fish balls put the seasoning, it must be less and refined, otherwise it will cover the fresh flavor of the fish balls themselves. Pepper and ginger powder is a must, cooking wine and chicken essence in moderation. Master these points, I believe you can also successfully make elastic and delicious fish balls.

First of all, the fishballs to do without wrestling the fish in the case of elasticity, then the recipe must be very important, the trick is that every time the fish with a cooking machine after beating, I will add some tapioca, added tapioca fishballs is very elastic Oh, because tapioca itself is used to make taro balls, and taro balls eat is very Q Qiao, so you know why I want to add tapioca in the fishballs, right? I'm not sure if I'm going to be able to do that.

So, if you want to make fishballs at home and don't want to make a lot of effort but also want them to be Q-balls, then you can't go wrong with this ingredient.

Fish is first chopped with a knife, then add refined salt, a little monosodium glutamate (MSG), a small amount of water and egg white.

Toward a direction has been beating until viscous, that is, become gelatinous, add a small amount of cornstarch, this first time it is best to take it slowly, the first less added to do a try. If you add too much powder, you won't get as much fish flavor and the texture is not good. The powder is too little, it is really difficult to wrap up, too thin.