Fish is generally more fishy, so be sure to draw the fish fish fishy tendons, as well as adding wine (mash), pepper water, pickled ginger, are conducive to deodorization and freshness, fish mixed with pork is for the taste is more good, but also for the nutritional complement, pork fat a little bit more taste will be better, but the leaves are more difficult to accept too much fat.

Fish balls to do Q wrestling is very important to repeatedly wrestling, wrestling to the sticky so far, cooked can be eaten directly, can also be put into the ice water in more ice, so more Q stretch, ice water in advance with cold water to do, can be in the refrigerator with cold water frozen ice cubes, with the time to add.

Fish balls can be more points at a time, divided into packages and put into the freezer, eat when it is very convenient.

Fish is a very recommended meat, whether it is a child or the elderly, are very suitable, calcium, zinc, phosphorus, are very good, and fish is conducive to the development of the child's brain, especially the sea type of fish, the pro do it according to their own preferences to choose.

Ingredients

Grass carp (fish meat about 700 grams)

Pork 300 grams

A section of green onion

Ginger 50 grams

Pickled ginger 50 grams

Wine liquor (mash) 100 grams

Egg white 50 grams

Cornstarch 100 grams

Pepper, a little bit

Cornstarch 100 grams

These are the most important ingredients in a meal. >A small handful of peppercorns

Sesame oil 10g

Salt in moderation

Black pepper 2g

Steps

Prepare the raw materials.

2, remove the fish bones and large spines, remove the skin of the fish, and remove the skin of the pork, cut into small pieces.

3, peppercorns, scallions in the addition of scalding water, pinch and squeeze the juice, filter out the scallions and peppercorns water standby.

4, put the meat into the wall-breaker barrel, add ginger, pickled ginger, wine, onion and pepper water, use the wall-breaker to beat fine.

5, meat puree add egg white, starch, repeated wrestling, wrestling until very sticky.

6, add sesame oil, salt, black pepper, mix well.

7, the fish balls will be squeezed into about 60 degrees to the water. (Fish in the fat part more and salt added more, extrusion of fish balls will float on the water, I do the fat and salt are reduced, so will not float directly on the water.)

8, medium heat cooking, full floating in the water and then cook for about a minute can be, in order to be more Q-bouncing, can be put into the pre-prepared ice water.

9, the fish balls are ready, tried, can bounce Oh, and not a little fishy, can be used to cook soup, shabu-shabu, or braised can be.