Chives
1. Place the mackerel flatly on the chopping board, cut it in half, remove the fish bones, take out the fish fillets, peel them, and use a meat blender to grind the fish meat. Crush.
2. Put the fish meat in the basin, add an appropriate amount of cold water and stir well, then add a little salt and continue stirring. Add water and continue stirring three or four times.
3. Add two green eggs into the mixed meat filling, and stir evenly.
4. Add appropriate amount of minced green onion and minced ginger into the fish filling, stir well, then add peanut oil, sesame oil and MSG.
5. Add an appropriate amount of minced chives and the fish filling is ready~~! !
Let’s use the analogy of Bayu!
Ingredients: 1 large grass carp or mullet, about 1000 grams, 100 grams of pig fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of MSG grams, 15 grams of chicken essence, 25 grams of sesame oil, and 30 grams of refined oil.
Preparation method:
1. Slaughter and clean the grass carp, remove the head and tail, bone spurs and skin, take the clean fish meat and mince it into velvet; chop the pig fat into puree; use leeks. Wash and cut into fine pieces, add sesame oil and refined oil and mix well.
2 Put the fish head and fish bones into the pot, mix in water, add pepper, cooking wine, and chicken essence, simmer over high heat until the soup is milky white, then filter out the residue to make fish soup.
3 Add the minced fish meat to the fat meat paste and mix well, then add refined salt, monosodium glutamate and egg white and stir, while stirring, add cold fish soup until the stir is strong and the fish soup is added, then mix with the leek cubes Evenly, it's done.
Note:
1. Bone spurs must be removed from fish to ensure safety during consumption. It is better to use larger fish or fish with fewer bony bones.
2. The minced fish and fat meat must be minced so that they can absorb more water and the fillings will be tender.
3. Leeks can only be added at the end