Fish Balls - Childhood Food Memories

Ingredients Details

Main Ingredients

One Piece of Fathead Fish

Accessories

One egg white

Ingredients

An appropriate amount of salt

An appropriate amount of water

Salty and fresh taste

Burning process

It takes several hours

Normal difficulty

How to make fish balls

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1

For a piece of fat-headed fish, ask the store to separate the head, body and bones, as shown in the picture,

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2

Soak the two pieces of fish in water for about half an hour. It doesn’t matter if you spend more time. This is to loosen the fish tissue and make it easier to remove the fish.

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3

The meat on the fish bones is also trimmed off with a knife. After trimming, the fish bones are cut into small pieces like this for later use.

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4

Use this method to remove the fish meat from the tail to the head. Of course, you can also use no nails. Pressing with one hand and picking the fish with the other, it can be very tiring from time to time. According to the old man's rule, you should pick the fish against the grain of the fish. Later, a simple method was used to do this quickly and save effort.

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5

This is the fish skin after removing the fish meat, cut it into small pieces, put it with the fish bones and add cooking wine. Add salt, pepper, black pepper and cumin powder and set aside

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6

This has been picked and mixed with a blender I'm not used to taking pictures, so I forgot to take a picture of the fish before mixing. Put it in a small bowl so you can know how much fish there is.

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7

According to my dad’s experience, put a bowl and a half of water in a bowl of fish. I put two egg whites in this one, so I use half a bowl of water and stir them together. Use a whisk, as the manual one will be very tiring. I forgot to beat the salt, so I added a tablespoon first (that’s what we use for soup) That kind), you can use this spoon to add salt and water during the stirring process.

8

This is the fish meat after it is all prepared. Leave it for about half an hour. The main way to judge whether the fish meat is ready is to form a ball. You will feel it when stirring. Sticky. Or get some meat out, add water and salt to see if there is any change. This depends on whether it is thick or thin. If it is thin, just add fish meat.

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9

I left it for about an hour, grabbed a handful of minced fish in one hand, and squeezed out the fish meat with my index and thumb fingers. , take a spoon in one hand and put it into a pot of cold water. It is already cooking.

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10

After adding water several times, this is the cooked fish ball. Use a spoon to remove the foam on the water surface to determine whether the fish balls are cooked. Take one out and press it with your hands. It will bounce up without deforming.

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11

This is half a fish ball. Eat one first. It tastes best when it is hot when it is freshly taken out of the pan. , I loved waiting for this to come out of the pan when I was young, but I wouldn’t let my children eat more at that time.

Tips

Notes:

1. There should be no oil in the whole process, because if there is oil, the fish meat will fall apart and cannot form a ball.

2. When cooking, the water should not boil, and the fish balls should not be allowed to boil out. Otherwise, the fish balls will be deflated and not look good.

3. When you see small bubbles in the water, add cold water. It doesn’t matter if you add more water. When you see the color change on one side, press the corner of the fish ball with the back of a spoon and the fish ball will turn over. .