The authentic Wenzhou fishballs are mainly made with otolithic fish, but can also be made with yellowtail, horse mackerel, or baitou fish, which are not available, so use grass carp, but the fishballs made from grass carp have an earthy flavor. Today, about 1 catty of horse mackerel as an example, for you to introduce the whole process of making Wenzhou fish balls in detail.

Raw materials: a catty 5 two or so horse mackerel 1, half an egg white, 3 spoons of cornstarch, monosodium glutamate, chicken essence 2 spoons, salt 1 spoon, green onions two or three.

The first step: the horse mackerel killed wash, dry or control the water on the fish, chopped off the fish head and then slice in half into two pieces, the rest of the fish head and fish bones used to make soup, the two pieces of fish used to make the Wenzhou fish balls.

The second step: to stay in the two pieces of fish meat in the water to soak away the blood, the middle of the water for several times to soak until the blood is lighter. Soaking away the blood will make the fish whiter and also have the effect of removing the fishy flavor.

Step 3: dry or control the water of the soaked fish, use a stainless steel spoon to scrape off the white fish meat, the darker fish meat should not be scraped, because the darker fish meat will affect the color of the fish balls, but also more fishy. The net fish paste you get in the end is 500 grams at most, I think, and I didn't weigh it.

Step 4: Grasp and pinch the scraped fish meat with your hands, pick out the small spines, and put it on a cutting board to mince the fish meat into fish paste and put it into a clean container for use.

Step 5: Add cornstarch, monosodium glutamate (MSG), salt and half an egg white to the fish paste, then chop the green onion and put it in the fish paste, then use chopsticks to beat the fish paste in the same direction all the time until the paste is a little bit sticky and gelatinous.

Step 6: Bring a separate pot of water to a boil, adjust the heat to keep the pot boiling, then use chopsticks or a spoon to scrape the minced fish into the pot, and cook until all of the fishballs float to the top.

Supplementary Notes:

1, you can also add an appropriate amount of minced ginger and cooking wine in the seasoning, which will help remove the fishy flavor.

2, raw flour to authentic sweet potato flour is preferred, this kind of raw flour can make the fish ball more elastic.

3, authentic Wenzhou fishballs in the pot, is a hand grabbed a handful of fish paste, five fingers will be hard to squeeze the fish paste from between the fingers into the pot, I can not use chopsticks scraping technology.

4, fishballs into the pot after cooking to float even if it is cooked, cooked in time to fish out, cooking too long will make the texture of the fishballs old.

5, fishballs out of the pot can be immersed in cold water, so that the texture of the fishballs more elastic, cool and then take out to eat or save.