Practice
1
Select fish. Generally small fish, grass carp mackerel is most commonly used, mackerel is better, black fish can also be. Three pounds or so is appropriate. But our small food court only grass carp, mackerel said to book only, so chose a piece of the middle of the grass carp.
2
Dissecting the fish. If you buy a whole fish you should use a large knife to cut the fish in half from the tail along the backbone upwards. Remove the guts and scales and wash it well. If the fish is a segment, cut it in half and wash it.
3
Pick the fish. Scrape its meat with a knife slowly and diagonally edge, most of the fish meat after picking off the remaining fish bones, head and tail of the excess part of the fish skin and then used to simmer the soup, the next step described in detail. Separate the fish bones from the fish meat, Qu old man used a mysterious weapon - soup spoon, can easily be realized. If you are lazy, the fish meat on the fish bones will not be removed directly with the soup. Directly with a spoon to scrape large pieces of fish meat, scraped into fish paste. After I practiced operation, no bones and spines of the part of the knife directly cut down, difficult to deal with the part, with a spoon to solve. See fish ball store to remove fish spines are useful like tweezers like tools, if you have the right tools at home can also try ah.
4
Fish soup. Cold oil in a hot pan, when the oil is hot, into the ginger, the previous step in the fish bones, head and tail excess and fish skin into the frying pan, sprinkle some wine to fishy. Pour boiling water into the frying pan, turn the heat to low and simmer to make delicious fish soup. You can add mushrooms or other ingredients to further enhance the freshness.
5
Chopping fish. Continue to process the fish, chopping it with a knife until it is as fine as sand. Just imagine the picture of Star Chow hitting the pissed off beef balls in God of Food. I was working left and right, soundly. Fish is much better than beef. How long to chop, it depends on your own understanding and favorite texture, if you like a little more delicate, then exercise a little more. If you are lazy, many recipes use a meat grinder to mince the meat, which saves you a lot of time and effort. Meanwhile, boil a small amount of onion and ginger water and set aside.
6
and fish. Chopped fish with egg white, salt, white pepper. MSG is not used in our house. Then pour in a small amount of boiled onion and ginger water, and also sprinkle some more cooking wine. Then use chopsticks or a rolling pin to stir the fish meat in the right direction and beat it into a puree, so that the fish balls are crisp and elastic. At this time, you can also add appropriate amount of cornstarch. Finally form a soft but not thin fish puree.
7
Scooping fish balls. First, deal with the fish stock. If you are eating at home, you don't need to fish out the fish bones. Start a pot, high heat, a little oil hot pot with onion and ginger, you can also add a small chili, broth poured in. Grasp the fish with one hand and squeeze it out of the tiger's mouth, then scoop the fish balls into the pot one by one with a soup ladle. Wait until the fishballs swell and float, then you can.
8
A bowl of fresh fishball soup is born! Garnish with cilantro leaves after serving. Or put the boiled thick noodles together and it's a fishball thick noodle good life! Or fish out the fishballs and deep fry them for crispy golden fishballs. Or cook the fishballs with curry, it's curry fish egg. ...... In short, with fishballs, feel free to play.