material

A strip of Spanish mackerel (fresh), a small piece of pork belly (not called more or less grams), a little leek, onion and ginger, and seasonings: cooking wine, soy sauce, salt, monosodium glutamate, thirteen spices and white sugar.

working methods

1. Wash Spanish mackerel, gut it, and cut off its head, tail and fins.

2. Wash and chop leeks. Chop onion and ginger and set aside.

3. Remove the fishbone. Cut the fish from the tail of Spanish mackerel with a knife and stick it on the big spine of the fish. Both sides, please. It's not difficult, but be careful.

4. Scrape off the fish with a knife. Hold one end of the fish with one hand, hold a knife with the other hand, and scrape gently with the tip of the knife.

5. Check for fishbone. Then chop the fish, because the fish is fresh, so it will stick to the knife. My mother taught me to add water first, bit by bit. Then add soy sauce, in order to make the fish taste a little, a little is enough. Otherwise, the fish will turn into soy sauce. Chop it up. Put it aside for later use.

6, chop pork belly (the purpose of adding meat is to make fish balls less embarrassing, but also increase the aroma of meat. I used a small piece). Mom says minced meat tastes different from stirred meat.

7. Chop the meat, add the fish and chop it together. Chop until the fish don't separate and stick together. Of course, the finer the better.

8. After chopping, add the prepared leek, onion and ginger, add all seasonings and add a little water. Start stirring, stirring in one direction. Stir for a while and you'll find that the fish stuffing is sticky again, and you can't stir it. At this time, water will be added and then stirred. Add water bit by bit. Stir it and let it taste for a while. It takes about ten minutes.

9. Add water to the pot and bring to a boil. Turn to a big fire and put the fish balls into the pot one by one. I used a small spoon, so if the meatballs are not round, use a spoon to fix them. I use medium fire because I am afraid that the taste cooked in the early stage and the later stage is different.

It's good that the balls are floating and you can cook.

skill

Because Spanish mackerel is fresh, it will stick to the knife when cutting. Add some water, a little.

The same is true when stirring. Add water slowly. Otherwise, the meatballs will be too dry and not smooth!