200 grams of lean fresh mackerel meat, 100 grams of minced pork fat, and 30 grams of minced coriander.

Ingredients: eggs, green onion and ginger water, pepper water, salt, monosodium glutamate, pepper, stock, sesame oil, vinegar, cooking wine, soy sauce, thirteen spices, and sugar in appropriate amounts.

Step 1. Wash the Spanish mackerel, remove its internal organs, chop off the head, tail and fins;

2. Wash the leeks and chop them into small pieces. Chop the onion and ginger and set aside;

3. Remove the fish bones. Use a knife to cut off the fish meat from the tail of the mackerel close to the backbone of the fish. Be double-faced. It’s not difficult, but be careful;

4. Use a knife to scrape off the fish meat. Hold one end of the fish meat with one hand, hold a knife in the other hand, and gently scrape it off with the tip of the knife;

5. Then chop the fish meat. Because the fish is very fresh, it will stick to the knife. The way my mother taught me is to add water first, little by little. Then add soy sauce to give the fish a bit of flavor, a little bit is enough. Otherwise the fish will turn into soy sauce color. Just mince it. Set aside for later use;

6. Chop the pork belly (the purpose of adding meat is to make the fish balls less fishy and to add the aroma of the meat. I used a small piece). Mom said that the minced meat filling tastes different from the stirred meat filling;

7. After mincing the meat, add the fish and chop it together. Chop until the fish meat does not separate and sticks together. Of course, the thinner, the better;

8. After mincing, add the prepared leeks, minced onion and ginger, add all the seasonings, and add a little water. Start stirring, stirring in one direction. After stirring for a while, you will find that the fish filling is sticky again and cannot be stirred; at this time, you need to add water and stir again. Water needs to be added little by little. After stirring, let it sit for a while to absorb the flavor. It will take about ten minutes; (Add peppercorn water when adjusting the filling, do not use ordinary water instead.)

9. Add water to the pot and bring to a boil, turn to medium heat and put the fish balls into the pot one by one. I use a small spoon to scoop it out. If you feel the meatballs are not round, just use a spoon to make them whole. Use medium heat because you are afraid that the taste will be different if you put it in the pot early and later. Once all the meatballs have floated up, it is ready to be taken out of the pot.

1: Boiled fish ball recipe (based on 100 kg): 80 kg fish, 6 kg pork, 10 kg refined starch, 2.5 kg refined salt, 0.1 kg MSG, 1 kg minced green onion , 0.5 kg of liquor and appropriate amount of water. Fried fish ball recipe (based on 100 kg): 80 kg fish, 4 kg pork, 10 kg refined starch, 2.5 kg refined salt, 0.1 kg MSG, 1 kg minced green onion, 1 kg minced ginger, 1.5 kg rice wine kg, appropriate amount of water.

Recipe 2, steamed or fried fish ball recipe (percentage): 65 kilograms of hairtail fish, 10 kilograms of pork, 10 kilograms of bread flour, 1 kilogram of agar powder (Hantian powder), 2.5 kilograms of refined salt, The finished product includes 3 kilograms of light soy sauce, 5 kilograms of minced garlic, 0.1 kilogram of MSG, 1 kilogram of minced green onions, 1 kilogram of minced ginger, 1.5 kilograms of rice wine, and an appropriate amount of water.

This recipe 2 uses agar powder (Hantian powder), which greatly changes the taste of fish balls, because 1 kilogram of agar powder (Hantian powder) can expand to 30 kilograms when exposed to water, storing a large amount of water in it. The inside of the fish balls greatly increases the softness and tenderness of the fish balls, and the texture is closer to that of eating fresh hairtail, which improves the stiff texture of the fish balls in Formula 1 and Formula 2.

Preparing surimi: Move the minced fish meat into the crushing machine, add various seasonings and water (or crushed ice cubes) in the formula, add them one by one, and crush for 25 minutes. The surimi becomes a sticky paste.

Making fish balls: Make raw surimi paste into fish balls with a diameter of about 1 cm by hand or machine, and put them into boiling water or into an oil pan at about 200℃. Ready to eat. It can also be cooked again to make fish balls of various flavors or canned fish balls.