(fresh silver carp, bighead carp, etc.)-washing-picking meat, rinsing, dewatering, fine filtering, chopping-seasoning-shaping, boiling (or frying)

Auxiliary material formula

According to 50kg of fish, take salt 1kg, starch 3kg, sugar 0.5kg, monosodium glutamate 0.075kg, ginger juice, and the water content is generally 50-60% of the weight of fish.

Key points of operation

1. Material selection: Select silver carp and bighead carp with a weight of1.25 ~ 2.5kg, thick meat and high freshness.

2. Scraping meat: the fish is cut and washed, from the tail to the neck, the internal organs are removed, the spine is removed, two pieces of meat on the back are removed, and then the fish is scraped. When operating, it is necessary to scrape along the fiber lines, and the inclination angle of the knife is 45 degrees, so as to scrape the fish into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, make the fish white early, and then filter the water with clean new gauze.

3. Chop: put the fish flat on the chopping board and chop it rhythmically in sequence with double knives until the fish turns slightly white and feels sticky. Pay attention to chop it thoroughly so that all the fish become mud. This process can also be operated by a meat grinder, but the processed fish balls have poor taste.

4. Stir: put the fish paste in a container, first add about 70% clear water, the total amount of water is 1.7 times that of fish, use bamboo chopsticks to spread the fish paste, then add auxiliary materials, and after stirring hard, the surimi protein is transparent.

5. Pill squeezing: clean the iron pot-mouth, fill it with clean water, and prepare another spoon with smooth edge. Hold the minced fish in your left hand and squeeze it out from the tiger's mouth into round particles. Catch it with the spoon in your right hand and put it into the clean water pot. The action should be clean and neat. The shape of the fish balls should be round and the gloss should be high. The extruded fish balls are soaked in clean water for about half an hour to prevent sticking during cooking.

6. Boil (or fry): Boil (or fry) the negative pill with strong fire. If the fire is not strong, the fish ball will only be uncooked, and it will taste bad after a long time. When cooking, it is also necessary to prevent the water from boiling too much, so as not to crash and break the fish balls. After the fish balls are cooked thoroughly, they are taken out of the pot, which is the finished product.