Main Ingredients
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Fish 500g
Seasoning
Salt
Ginger
5g
Starch
160g
Water
500g
Ma Mien Fish
10g
How to Make Fish Balls
1. Purchase one fresh fish tail from the market and slice off the flesh.
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2. Scrape off the fish meat with the flat side of the knife. Be careful to scrape in the direction of the spines, so that all you scrape is the flesh and the spines stay on the skin.
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3. Put some minced ginger in the fish to remove the fishy odor.
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4. Put the fish into a blender and add 500g of water. To make fish balls, the ratio of fish meat to water is one to one.
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5. Blend it into fish paste, which is thinner.
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6. Add one and a half spoons of salt and 10 grams of lard, take out the paw paw and stir clockwise on the strength.
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7. Add salt and stir just to make the fish paste strong. Once you feel the fish paste is strong, you can test the water. Test the water to see if the fish ball can float. If it floats, it's a success.
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8. Boil warm water in the pot, the fish balls. Look at the left hand to squeeze, the right hand with a spoon to catch, and then put the water, the balls will float up from the spoon by themselves!
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9. All of the fish balls under the good, open medium heat to boil can be. Fish balls are very easy to cook, if the cooking time is long fish balls cooked old will not be delicious.