How to make fish balls

Fresh Spanish mackerel lean meat 200 grams, 100 grams of minced pork fat, 30 grams of minced parsley.

Applications: eggs, onion and ginger water, pepper water, salt, monosodium glutamate, pepper, soup, sesame oil, vinegar, cooking wine, soy sauce, thirteen spices, sugar, each appropriate amount.

Step 1, wash the Spanish mackerel, gutted, chopped off the head, cut off the tail, fins on the body;

2, wash leeks, chopped. Onion and ginger chopped, standby;

3, go to the fish bone. With a knife from the tail of the Spanish mackerel against the fish's large spine bone to cut down the flesh. To both sides. It's not very hard, but be careful;

4. Scrape the flesh off the fish with a knife. One hand presses one end of the fish meat, that hand holds the knife, with the tip of the knife gently scrape down;

5, then it is chopping the fish meat, because the fish is very fresh, so it will stick to the knife, my mother taught me the way is to add water first, little by little. Then add soy sauce, is to make the fish a little flavor, a little is enough. Otherwise the fish will turn soy sauce color. Just chop it up. Put it aside and set aside;

6, chopped panko (the purpose of adding meat is to make the fish balls less fishy, and it also adds the aroma of meat. I used a small piece). Mom said that chopped and stirred meat mixture tastes different;

7, chopped meat after the fish is also added, chopped together. Chopped until the fish meat is not separated, bonded together. Of course, the finer the better;

8, chopped after adding ready chives, green onions and ginger to add all the seasonings, but also add a little water. Start stirring, to stir in one direction. Stir for a while will find that the fish filling and sticky together and stirred; this time to add water, and then stir. Water should be added little by little. After stirring well, put a while into the flavor. About ten minutes can be; (filling to add pepper water, do not use ordinary water instead.)

9, the pot with water to boil, turn to medium heat to put the fish balls into the pot one by one. I used a small spoon to scoop, think the balls are not round with a spoon whole a whole on the good. With medium heat is afraid of the pot early and late taste is not the same pills all floating up on the good, you can get out of the pot.

1: boiled fish ball recipe (to 100 kg): 80 kg of fish, pork 6 kg, 10 kg of refined starch, refined salt 2.5 kg, monosodium glutamate 0.1 kg, 1 kg of green onion, 0.5 kg of white wine, the right amount of water. Deep-fried fish ball recipe (to 100 kilograms): 80 kilograms of fish, pork 4 kilograms, 10 kilograms of refined starch, refined salt 2.5 kilograms, monosodium glutamate (MSG) 0.1 kilograms, 1 kilograms of green onion, 1 kilograms of ginger, 1.5 kilograms of yellow wine, water.

Recipe 2, can be steamed and fried fish ball recipe (percentage): 65 kg of scallop fish meat, pork 10 kg, 10 kg of bread flour, agar powder (cold weather powder) 1 kg, refined salt 2 .5 kg, finished soy sauce 3 kg, garlic 5 kg, MSG 0.1 kg, 1 kg of minced green onion, 1 kg of minced ginger, yellow wine 1.5 kg, the amount of water.

This recipe 2, the use of agar powder (cold weather powder), greatly changed the taste of fish balls, because 1 kg agar powder (cold weather powder) can be expanded into 30 kg of water, a lot of water stored in the fish balls inside, greatly increasing the fish balls of the soft tender feeling, the taste is closer to eating fresh scallop, improve the recipe 1, recipe 2, the fish balls of the hard texture of the firewood.

Making minced fish: move the stranded fish to the ring routing machine, add a variety of seasonings in the formula, water (or crushed ice), to be added one by one, ring routing 25 minutes, until the minced fish is sticky sauce.

Making fish balls: make the raw surimi sauce into fish rounds with a diameter of about 1 cm by hand or by machine, and put them into boiling water or into a frying pan at about 200 degrees Celsius. Ready to eat. It can also be cooked again to make various flavors of fish balls or made into canned fish balls.