Ingredients ?
Grass carp meat (sarcastic and skinless) 750g
Ginger 10g
Scallion 10g
Egg white 2 pcs
Salt 32g
Water 450g
Methods for Boiling Fish Balls ?
Soak fresh fish without thorns or skin in water and wash it.
(Grass carp was used)
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Cut into pieces and set aside.
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Slice the ginger and green onion.
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Place in the main pot and add 200g of water.
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15 seconds / 10 speed ? Beat to make ginger-scallion juice.
Pour into a small bowl after beating and set aside, no need to wash the main pot.
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Take 750g of fish
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Put it into the main pot, add salt
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Take the egg whites
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Pour the egg whites into the main pot
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Pour it into the main pot Description
After clearing the pan scale first, strain the ginger and onion juice through a sieve and pour it into the main pan.
After pouring the ginger and onion juice, continue to add water to 450g.
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Set the speed to 30 seconds/7 speed to beat the fish puree
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And then set the speed to 2 minutes/reverse 5 speed ? Stir into the fish puree
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Put the fish puree into a large bowl
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Squeeze the meatballs with your hands
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Use a small, moistened spoon to gently place the meatballs into the pot of cold water, i.e., floating in the water.
The water in the pot may or may not be slightly warmed beforehand.
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First, use your thumb and forefinger to squeeze out the meatballs, and use the other hand to scoop the squeezed meatballs with a spoon.
The shape is not too round because it is the first time to make it.
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Squeeze the balls with your left hand and dig with the spoon with your right hand (video)
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Squeeze all the balls and open the lid to heat up the water
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Heat the water slowly over a low flame
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Wait for the water to boil for a few minutes and then turn off the heat. Boil the water for a few minutes and then turn off the heat
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Use a slotted spoon to put the boiled fishballs into cold water, and then put them in the refrigerator to keep when they are cooled down.
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This is the first time I've ever seen a fish ball in a cold water.