The first difficult, difficult to pick the thorns. The fish used to do fishballs, most of the chub, never again are freshwater fish, because the fishballs required to do is a live fish to do. The biggest feature of freshwater fish is that there are many thorns, and they are all inside the meat. If you've never done it before, you can't figure out how to pick out the tiny little things that are so thin and hairy.
It's easy to do. Big chub scrape scales to belly to head, body a cut three pieces, the center spine, the two sides of the slice to the rib part and skin, the rest of the fish meat is used to make fish balls material. Fish must first be chopped into mud, the trick is to "chop". The trick lies in the "chopping". You don't use the blade of the knife to chop the fish, you use the back of the knife, not "chopping" exactly, but "smashing", smashing the meat with the back of the knife to make it into a puree. In this way, the meat inside the small thorns will not be cut off by the sharp blade, smashed in the middle of the root of the meat floating above, twist off is.
The second difficult, fishy difficult to go. Think fish is very fishy, fishballs can not be as convenient as braised sautéed to its fishy flavor. This worry seems reasonable, fish balls from doing to eat the whole process is not good seasoning to fishy. In fact, from the principle of ingredients is not necessary. With steamed fish, the highest state is to maintain the original flavor of the fish, fish cooking process does not require any seasoning, of course, do not have to go fishy, meat cooked naturally no fishy taste. Therefore, the most sophisticated fish balls, do not need to give any seasoning, including onion, ginger, pepper, wine and salt. If you have to give, it is not impossible, just the flavor has changed, the fish is less fresh.
The right way to go fishy, done after the fishballs into the dish and then seasoning, braised fishballs, fried fishballs, including Hong Kong and Macao's fish eggs, are into the dish seasoning, fishballs itself inside the fish, do not need to be seasoned.
The third difficulty, the pill is difficult to become. This difficult problem is not difficult, needless to say, and do the same technique as meatballs. Fish knocked into minced, stirring and wrestling gelatinous, hand squeezed spoon digging, put into the seemingly open to open not open hot water, scalded to float up, and then line boiled. Fished out of the fish ball immersed in cold water, natural molding, do not worry about broken open.