Hello, everyone should have eaten fish balls. Fish balls, also known as "fish wrapped in meat", are mostly chopped with eels, sharks or freshwater fish, and then stuffed with pig meat in the middle. There are more people eating in the southern coastal areas. Most of them are eaten directly in fish ball soup or in hot pot. It's really great. But the fish balls sold in the shops outside have a lot of starch and additives. In fact, there is not much fish. So today, I will share a tutorial on making fish balls for everyone who is interested, so read on!

The ingredients we need to prepare are: fish, ginger, egg white, chopped green onion, salt and monosodium glutamate.

First of all, you need to remove the fish bones, then remove the fish maw and the fish chops from the fish, cut from the middle of a piece of fish, and peel off the fish skin on the other side.

The second step is to remove the red part of the fish and use it for other purposes. Cut the sliced fish into pieces, rinse it in clean water for more than 20 minutes, change the water several times in the middle, bleach the fish, remove the blood, and then fish it up. Chop into pieces again.

The third step is to chop it with a knife. If you are afraid of trouble, just use the cooking machine, add a few slices of ginger to remove the smell and start the cooking machine. Beat it for a long time, so that the fish will be finely beaten.

The fourth step, after beating, put the fish into a big basin and start seasoning. Add 0/5g of salt/kloc-and proper amount of monosodium glutamate, then stir well by hand, grab a part of the fish by hand, and beat hard to make the fish gelatinize. The longer you beat, the better.

Step 5, add an egg white and a proper amount of chopped green onion and mix well. Then continue to beat with your hands. This process lasts about three or four minutes, and the longer you beat, the better, until the fish is not loose and tight.

Step 6: Boil the pot. When the water is boiling, squeeze out a fish ball from the fish with your thumb and forefinger, and pick the ball into the pot with a spoon to cook. Dip the spoon in a little water to prevent the fish balls from sticking to the spoon. After eating the fish balls, keep the water in a state of half boiling, add salt and monosodium glutamate to the soup for about two minutes to taste, then add your favorite dishes, turn off the fire, and you can take them out and put them on the plate.

This bowl of fish balls without starch and additives is finished. Is it particularly simple? It's really easy to eat smooth and delicious fish balls at home ~