Mackerel is also known as blue-spotted horse mackerel, Spanish mackerel, commonly known as fish, bamboo sharks, Minnan language said the fish, also known as the green Jim fish. The body is long and narrow, the head and the back of the body blue-black. There are several rows of blue-black round spots on the upper side, the abdomen is white, and there are angular spines after the dorsal and anal fins. In the summer and fall, it is often grouped together for long-distance migration. Mackerel spines less meat, body fat, and "snow vegetables" with the burning of exceptionally delicious, can be used as "smoked fish", can also be salted, is a good meal. Distributed in the western North Pacific, China's production in the East China Sea, the Yellow Sea and the Bohai Sea, in the South China Sea to Hainan Wenchang pavement near the sea is most famous.
Specific practices:
1. horse mackerel a more than two pounds, the fish cut in half, go to the head of the fish, pick off the main bone. Pick off the red meat and belly meat, more deodorized
2. Scrape up the fish with a spoon, leaving the skin at the end
3. Add salt, pepper, chicken essence, corn starch, and vigorously wrestling and kneading until the fish puree out of the gelatinous form (I'll just throw it directly into the bread machine and let it gelatine, press the program once and it's almost done)
4. Squeeze out small balls from the tiger's mouth with a small spoon
5. Throw into seven minutes of hot broth to cook, fish out for use
This article is the above specific introduction to the practice of horse mackerel fish balls, I believe that we have a certain understanding of the practice, the practice looks very simple, but do not do it is not very easy, so we try to do horse mackerel fish balls in the life of the time to be mindful of doing it, if a little bit of doing it is not good, it is very likely that the impact on the Mackerel balls overall flavor.