Fish balls are a delicacy often eaten on the table. They are white in color and have a tender and elastic texture. It is best to use fish with thick meat and few spines, such as grass carp and Spanish mackerel. If you have children, it is best to use fish without any complex spines.

Fish, such as fish, sea bass, etc., making fish balls requires patience. You must first select the fish, then take the meat, scrape the meat, chop the meat, beat the meat, and season the meat, and finally make the meatballs. If you find it troublesome, you can use

Machines replace manual work. It is better if the fish balls can float on the water surface and taste tender and elastic.

Fish balls are a good-looking and delicious delicacy. They are also an important dish in banquets in many places. They represent a beautiful meaning of reunion. For example, fish balls must be served as the third course of banquets here. Fish balls are also a dish suitable for all ages.

delicious food, let’s take a look at the specific methods.

~~Fish balls~~Features: bright and white, full of elasticity, delicious taste Step 1: Prepare ingredients Ingredients: 1 silver carp (about 3 pounds) Accessories: 20g ginger, 10g green onions, 20g spring onions, 2 eggs

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Seasoning: a little salt, 5g cooking wine, 50g lard.

Step 2: Start making 1. Peel the ginger, chop half of it, slice half of it, cut the green onion into diagonal slices, and chop only the white part of the shallot.

Then put the ginger slices, scallion slices, and scallion leaves into a bowl, add an appropriate amount of water and cooking wine, and squeeze into ginger and scallion water. Set aside.

2. Clean the fish, then remove the head, slice the fish meat on both sides along the main bone, and remove the fish bones on the belly.

Then lay the fish flat on the cutting board, tap the fish several times with a knife, and then slowly scrape the fish off in one direction with the knife.

3. Press the scraped fish mince with a knife to see if there are any remaining fish bones, then chop continuously, turn over and chop from different directions. When the minced fish is fine, put it into a basin, stir and beat vigorously, and then add the ginger in three times.

Drain the water from the green onion until the fish mince is soaked, then add salt, egg white, and lard and continue to stir evenly.

4. Add water to the pot, squeeze the fish paste from the tiger's mouth into round balls, and put them into the pot. After squeezing, turn on low heat and cook to shape, then let the water surface boil without boiling until the meatballs are cooked. Remove the meatballs after they are cooked.

Soak in cold water and keep until the fish balls are completed.

Summary of Fish Ball Making Techniques 1. The fish should be fresh, and it is best to choose fish with thick meat and few spines. Fish with less meat is not cost-effective to make. It is best to choose larger fish, which has more meat and larger spines.

To pick out.

2. Only the white and red fish, fish skin, fish head and fish bones can be used together with other cooking methods to make delicacies without waste.

3. When mincing fish, be careful to pick out the fish bones inside. If you have children or the elderly, it is best to choose fish without miscellaneous bones. When chopping, chop finely in different directions to cut off the fibers in the meat.

4. When pounding the fish paste, you must first be vigorous, then add the green onion and ginger water in small amounts and many times. Firstly, it is easy to control the thinness of the fish paste, and secondly, the fish paste can fully absorb the water every time. If you give too much fish paste at one time, it will not be able to absorb all the water.

Then add other accessories.

5. Add an appropriate amount of eggs, cornstarch, and salt. Take 1 pound of fish paste as an example. Add 2 egg whites, 50g of cornstarch, and 1g of salt. The proportion must be mastered, otherwise the fish balls will not taste good.

6. Do not cook the fish balls over high heat at the beginning. The fire will scatter the fish balls. Boil them first to set them and then until they are fully cooked.

7. The cooked fish balls must be kept in water, otherwise the fish balls will become dry, not tender and smooth, and lose their elasticity.