Dietary calories: 97.6 (calories)

condiments

500 grams of silver carp.

Methods/steps

Prepare ingredients: decapitated silver carp (also known as bighead carp and chubby fish).

Scale the silver carp, remove the belly and wash it, put the fish on the chopping block, cut the upper half of the fish with a flat knife from the position above the bone in the middle of the fish (the direction of the flat knife is parallel to the chopping block), and then cut the other half of the fish with a flat knife from the position below the bone.

Scrape slowly along the direction of the fish with a spoon (because the fish is tender and easy to scrape off, and the fish will break slowly and the fishbone will not fall off easily), as long as the fish, the remaining bones and skin are removed.

Put the scraped fish in a bowl, add sugar, salt, pepper and water to taste, then add starch, and then stir in the same direction with chopsticks for more than 200 times, and the fish glue will come out in a sticky state.

Boil a pot of boiling water, then take a small piece of fish and knead it into spherical fish eggs. Put them in boiling water and cook them one by one until they are all cooked.

Cover the pot and cook for about 2 to 3 minutes, and the fish eggs will be cooked when they float.

Take it out and let it cool (you can eat it directly with a little salt in the soup). You can fry, you can fry, you can fry, you can make soup. If you can't eat it all at once, you can put it in the freezer of the refrigerator to take it away.

end

Matters needing attention

It is best to choose silver carp or shad as fish eggs.

The amount of starch is less than half of the usual amount of meatballs.

If it is dry during the mixing process, you can add a small amount of water several times, and never add too much water at a time.