Ingredients

Recipe calories: 97.6 (kcal)

Main ingredients

500 grams of silver carp with head removed

Method/Steps

Preparation of ingredients: Headless silver carp (also called bighead fish and fat-headed fish).

Remove the scales from the silver carp body, remove the belly and wash it. Place the fish body on the cutting board. Cut off the upper half of the fish with a flat knife (flat knife) starting from the middle of the big bone of the fish. That is, the direction of the knife is parallel to the cutting board) and then cut out the other half of the fish from the bottom of the big bone.

Use a spoon to slowly scrape off the fish meat along the direction of the fish (because the fish meat is very tender, it is easy to scrape off, the fish meat will be very finely scraped slowly, and the fish bones will not be easily removed), Just remove the fish meat and the remaining bones and skin.

Put the scraped fish meat into a bowl, add sugar, salt, pepper, and mix well, then add starch, then stir in one direction with chopsticks, stir more than 200 times, and the isinglass will come out. It's fine if it's in a very viscous state.

Boil a pot of boiling water, then take a small piece of fish meat and shape it into a spherical fish egg, put it into the boiling water, and do it one by one until all are done.

Cover the pot and cook for about 2 to 3 minutes. The fish eggs will be cooked when they are all floating on the surface.

Take it out and let it cool (you can put a little salt in the soup and eat it directly). You can fry, fry, stir-fry or make soup. If you can’t finish it at one time, put it in the freezer of the refrigerator and eat it as you like. Pick.

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Notes

It is best to choose silver carp or dace for making fish eggs.

The amount of starch is less than half the usual amount for making meatballs.

If it is dry during the mixing process, you can add water in small amounts multiple times. Do not add too much water at one time.