I like to eat fish balls. What should I do? My answer is: handmade fish balls need to chop the fish first, pick out the fishbones, add appropriate starch and egg white, stir well, squeeze them into balls by hand, and cook them in a hot pot.

Fish balls are a popular food, especially when eating hot pot and mala Tang. Everyone eats mechanically processed fish balls, and the starch content is very high, and some of them have no fish at all. You can make fish balls by adding starch, essence and edible gum. In some places, fish balls are filled with stuffing, like pee-pee beef balls, which are filled with pork stuffing or shrimp. Most of the fish balls sold in supermarkets now are simple fish balls without stuffing. There are many legends about fish balls, and the most interesting one is the legend of Qin Shihuang. Qin Shihuang likes to eat fish, but fish can't have thorns. The fish with thorns is suspected of "stabbing the king to kill the driver". I killed several chefs for this. Do you think it's easy to be a chef? A chef smashed the fish to vent his anger, and the fishbone was exposed. He picked out the fishbone and made it into fish balls.

I think the legend about Qin Shihuang is funny because Qin Shihuang unified the six countries and was afraid of being picky when eating fish. How did a man who ate fish and stuck the fishbone in his throat become a lean man? The first thing to make fish balls is how to choose fish. There is no specific species of fish to make fish balls, and freshwater fish and marine fish can be used. Although there is no specific fish, it is best not to use spiny fish like silver carp, and small flat fish and yellow croaker are not suitable for making fish balls. From these two examples, it can be seen that spiny and small fish are not suitable for making handmade fish balls. So when you make handmade fish balls, you can choose grass carp or carp. Let's share with you the practice of the home version of handmade fish balls.

=== handmade fish balls = =

Prepare ingredients: one grass carp, onion, ginger, cooking wine, pepper, egg white, starch and salt.

Production method: 1. Scaled grass carp, cleaned gills and internal organs, chopped off the fish head, sliced off the fish head with a knife, sliced from the fish head, and sliced into two pieces with a whole bone in the middle as the dividing line, and then removed the big thorn in the fish abdomen. Then slice off the excess fish skin, chop the sliced fish with the back of a knife and chop it into fish velvet, and then drive the fish flat on the chopping board with a blade, not too much at a time. After leveling, pick out the redundant fishbone. Put the remaining minced fish in a small basin for later use.

2. Soak the onion, ginger and pepper in water, pour a proper amount of cooking wine into the fish paste, then pour a proper amount of onion and ginger, stir well with pepper water, add egg white and mix well, then add starch and salt and mix well. Squeeze the stirred fish balls into balls by hand, put them in a hot water pot, and then boil the water until the fish balls are mature.

tip: don't add too much to make fish ball cooking wine and onion Jiang Shui, so as to avoid the fish velvet being too thin. Because there is egg white at the back. If the fish floss is made too thin, it needs added starch. Too much starch will affect the taste of meatballs. Put the squeezed fish balls in the hot water pot, not in the boiling water pot, boiling water will disperse the meatballs. The water temperature is about 7 degrees, and there is a sizzling sound on the side of the pot. After all the fish balls are squeezed, boil the water until the fish balls float.