The practice of home-made fish balls;
1, take fish.
The grass carp bought in the market is killed, washed and decapitated, and two pieces of fish are picked out from beginning to end, and the part with thick bones in the abdomen is not needed. Wash the fish, put the fish skin down and the fish face up on the chopping board. Knock the fish loose with the back of the knife and break up the fish tissue until the fish can be easily scraped off with a kitchen knife, and the other piece of fish is cooked in the same way.
fish ball
2, meat paste
Chop the scraped fish with a kitchen knife, put it into a basin, add ginger juice, starch, protein, edible salt and cooking wine, and stir it clockwise for more than 10 minutes. Be careful not to change the direction. Grasp the stirred fish paste in your hand and turn it over so that the fish paste will not fall off.
3. Squeeze fish balls
Grasp the beaten minced fish in your hand, hold it tightly, squeeze the minced fish out of the tiger's mouth into a pill shape, dip some cooking oil with a spoon, scrape off the fish balls, and put them into a basin filled with clear water. At this time, if the fish balls sink to the bottom of the water, the fish balls will fail to be made, and if they float in the water, the fish balls will be made successfully.
fish ball
4. Boiled fish balls
Boil the water in the pot, add the prepared fish balls, and put them in after cooking. Add salt, sesame oil and vinegar to the soup, sprinkle a little pepper and a handful of chopped green onion, and the fish balls will be cooked.
Home-made fish balls should pay attention to that the fish must be chopped and finely chopped. The remaining fish heads and bones can be used to cook fish ball soup, which can increase the flavor of fish ball soup. If there are too many fish balls cooked at one time, you can cool the cooked fish balls and put them in the refrigerator for freezing, and then put them in the pot for cooking next time.