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Manual steaming
difficulty
unknown
number of people
unknown
Delicious xianxian
Preparation time
unknown
Jerry and goldfish
unknown
material
condiments
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Fish 500 grams
condiment
salt
10g
energy
5g
starch
160g
water
500 grams
Leather jacket fish
10g
The practice of fish balls
1. Buy a fresh fishtail in the market and slice the fish.
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2. scrape the fish flat. Be careful to scrape along the direction of the fishbone, so that all the meat is scraped out and the fishbone remains on the skin.
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3. Put some Jiang Mo in the fish to get rid of the fishy smell.
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4. Put the fish in a blender and add 500 grams of water. To make fish balls, the ratio of fish to water is one to one.
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5. Stir into fish slurry, which is relatively thin.
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6. Add a spoonful of half salt and 10g lard, take out claws and stir clockwise.
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7. Add salt and stir, just to make the fish sauce hard. You can test the water after you feel that the fish paste is thick. Test the water to see if the fish balls can float. If you can float, you will succeed.
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8. Boil warm water in the pot and add fish balls. Watch your left hand squeeze, catch it with a spoon in your right hand, and then put it in the water. The meatballs will float up from the spoon by themselves!
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9. After all the fish balls are cooked, boil them over medium heat. Fish balls are easy to make. If it is cooked for a long time, it will not taste good if it is cooked too old.
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