the method of Fuzhou fish balls

1. Scale, peel, remove gills and gut grass carp, and the abdominal cavity must be washed clean. Remove the fish and leave the fish clean for later use.

2. Chop the fish into paste, put it in a small pot, add an egg white and beat it; Add a spoonful of dry starch and beat it into fine meat.

3. Chop the pork belly, add chopped chives, salt and oil, and blend into stuffing for later use.

4. Spread a spoonful of minced meat on the palm of your hand, put a filling in the middle, slowly gather the fish paste by hand, gently squeeze out a smooth and complete fish ball between your thumb and forefinger, scoop it up with a spoon, and put it into a basin filled with water, and the fish ball will float on the water.

5. put clean water in the pot, add fish balls after boiling, drop a few drops of shrimp oil and boil again.

Tips

1. Fish can be eel, grass carp and silver carp, and fish with high protein content and low fat content is selected. The high fat content of fish will reduce the elasticity of fish balls.

2. The fish should not be washed for too long, otherwise the fish will become hard, and it will be difficult to become a paste when it is whipped, which will reduce the viscosity of the fish.

3. Spread the fish paste in the palm of your hand, put a piece of stuffing in the middle, ball it up, and squeeze the fish balls from the middle with your thumb and forefinger.

4. Make white and bright fish balls: First, the fish should be thoroughly washed to remove blood stains, impurities and hemoglobin in the muscles. But it should not be washed too much, otherwise the fish will become hard and not easy to become Rong.