A few days ago, I shared a method of cold fish skin. A friend left a message asking how to make fish balls. It happened that I also took a picture that day. Today, I will share the method of fish balls with you. My family often makes fish balls and beats the fish into paste, so that children are not afraid of being caught in the throat by fishbones when eating. Most of the fish balls sold outside are made by machines, and a lot of starch is added, so they don't taste as good as their own.

To make handmade fish balls, some friends like to add corn starch, while others like to add egg white. My family usually adds corn starch to fish balls, so that we can avoid the problem that only egg whites and egg yolks will be left. In addition, before the fish paste is squeezed into fish balls, it is best to beat it for more than 50 times, so that the fish balls made will be Q-bounced and more delicious than those bought. The ingredients needed to make handmade fish balls are: 2 grass carp, a large piece of ginger, 3 scallions, 2 tablespoons of corn starch, half a bowl of cooking wine and a proper amount of salt.

Step 1: First prepare a bowl of cooking wine, clean the scallion and cut it into small pieces, peel the ginger and cut it into filaments, and marinate it in cooking wine for about 15 minutes.

Step 2: Scrape the scales of grass carp, cut off the fish head, cut open the fish belly to clean up the internal organs and black film, carefully slice the fish off the fish body, and leave the part with fishbones and bones for frying or cooking soup.

Step 3: Slice the fish skin carefully from the side of the fish, and then cut it into small pieces. If there are big fishbones, take them out.

Step 4: Put the fish in the Dongling wireless meat grinder, press the fast gear, and beat it for 15 seconds, and repeat it twice. The four-blade cutter head can quickly beat the fish and finely chopped fishbones into fine fish paste.

Step 5: Pour the pickled onion, ginger and cooking wine into the Dongling wireless meat grinder, and start the fast gear to beat again 15 seconds, and repeat 1 time.

Step 6: The mashed fish is very delicate, and all the tiny fishbones are broken. Burn a pot of hot water at this time, and turn off the fire when bubbles appear in the pot.

Step 7: Put the beaten fish paste into a deep basin, add 2 tablespoons of corn starch and mix until there is no dry powder, put on disposable gloves, grab the fish paste and beat it for more than 50 times. The purpose of this is to make the fish paste sticky and stiff, and the fish balls made are chewy.

Step 8: When the water in the pot feels warm to the touch, grab a proper amount of fish paste with your left hand, squeeze it out from the tiger's mouth, scrape it off with a spoon with your right hand and put it in warm water. Don't use boiling water, it's easy to disperse in the pot.

Step 9: Scrape all the fish paste, boil over high fire until the fish balls float, take them out and soak them in cold water for 5 minutes, so that the fish balls are more elastic.

If you want to eat fish balls, you don't have to buy them. I'll teach you how to make them. All Q balls are delicious, and it's not difficult to do so. Making fish balls, adding egg white and starch, is not as good as beating fish paste. The fish balls made are chewy and more delicious than those bought.