Hengyang fish ball ingredient ratio

I, knocking fish velvet: take 500 grams of skinless fresh fish, put into the water rinsing for a few moments, fish out, put on the board, take out the fish in the coarse spines, first knocked with the back of the knife for about half an hour, and then change the blade of the knife chopped for 15 minutes into the fish velvet.

Second, mixing: fish paste into a deep container, first add the appropriate amount of minced green onion, ginger, cooking wine, monosodium glutamate, and then add about 200 grams of water, scratched, and then put 10 grams of refined salt, with the palm of the right hand in the direction of mixing, the fish paste is gradually thickened and strong, then add an egg white, continue to mix, 10 minutes, take a small amount of water to put in the water to see the floating can be.

Three, the production of points: first of all, we must choose fresh freshwater fish, fish paste chopped the finer the better, mixing to strictly control the amount of water and salt, mature fish balls can not be cooked in the pot for a long time, otherwise easy to old