The method of Zhejiang clear soup fish balls, how to make Zhejiang clear soup fish balls

1. After cleaning Spanish mackerel, cut it into two pieces, remove the big bones and thorns, and scrape off the fish slowly with a knife (this process must be slow).

2. Add a proper amount of Jiang Mo, water and salt to the scraped fish, and put it into a blender to stir it into a fish paste (this step can be chopped into a paste with a knife or beaten into a paste with a rolling pin).

3. After the egg white is fully dispersed, add the fish paste twice, and add an appropriate amount of water according to the thin consistency of the fish paste during the period. After each addition, stir in one direction with chopsticks to make the fish bubbles rise vigorously.

4. Then add starch and stir well.

5. When the fish paste is thick, you can pour some olive oil and stir it evenly, so that the fish paste is ready.

6. Put the pot in cold water, turn on a small fire, then slowly squeeze out the meatballs one by one by hand, put the pot in warm water and cook slowly.

7. Cook until the fish balls float, remove the floating foam on the surface, cook for a while, and finally sprinkle with chopped green onion.