Homemade Handmade Fish Balls Step by Step

Step 1: Add 200g of water to ginger and scallions to make ginger-scallion juice. They are clean, put in the cooker, plus a little water, beat into juice, filtered through a sieve, take the delicate onion and ginger water with.

Step 2: Add 200g of cornstarch to 200g of water and mix well. Skin and bone the fish and take the meat, add 1 egg white, meanwhile put the water of green onion and ginger into it, start the program, puree the fish, and put it out in a bowl for spare.

Step 3: Add some salt, cornstarch and lard, plus a little water, and beat in one direction until strong, and see the fish puree slowly become smooth and sticky, squeeze out the fish balls with the tiger's mouth, and scoop them down with a spoon.

Step 4: Add water to the pot, add the balls into the cold water one by one and start to cook until the fish balls are completely floating on the surface of the pot, fish out the fish balls, and put them into the cool water to soak until cool, then you can save it

After the fish balls are cooled down, you can use some of them for soup, stir-fry, and steaming, and refrigerate the rest of the fish balls. Handmade fish balls can make the preservation of fish become longer, the flavor is also more attractive, but there is a need to pay attention to is in the production of fishballs, cooking fishballs for a short time, simply is to cook fishballs into five minutes cooked, for preservation, gluttony of small children can not look at the fishballs seem to be cooked to steal food, are experienced people.