Authentic method and formula of fish balls

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1

Fresh Spanish mackerel can be frozen in the refrigerator until it is not soft.

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2

Insert the knife from the tail of the fish, stick it to the spine, align the blade with the fish head, and cut off the fish head in the same way on the opposite side.

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three

Remove the internal organs of the fish, scrape off the bones and fillets with a spoon, and remove the skin.

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four

Pork belly is cut into coarse grains first and then mixed with fish.

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five

Wash pepper, add shredded ginger, soak in warm water, and take pepper and shredded ginger water.

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six

It feels sticky to chop the stuffing by hand. Add some pickled peppers and ginger and chop it at the water's edge.

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seven

Chop until the fish is fine, add salt, cooking wine, monosodium glutamate, 1 egg white and vegetable oil, and beat clockwise until thick.

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eight

Boil water in the pot, preferably with broth, not too much water. When the water is warm, turn it down.

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nine

Take the beaten fish stuffing, squeeze the fish balls with uniform size from the tiger's mouth and put them directly into the pot.

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10

After all the fish balls are squeezed dry, the fire is boiled, and the fire is turned to a small fire, and the floating foam on the surface is skimmed.

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1 1

Season with salt and white pepper, sprinkle with chopped green onion and coriander.

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12

Sprinkle a little sesame oil before cooking, put the soup and fish balls in a bowl, and add rice vinegar as needed when eating.