Traditional Wenzhou fish round home practices Wenzhou fish round how to do

1, _ fish (yellowtail that is the best, horse mackerel, Baotou fish can also be) a treaty 750 grams (that is, 1 catty 5 two); ginger, green onion, salt, monosodium glutamate, pepper, rice vinegar, a little; the mountain powder (groundnut flour, lotus root powder can be, as long as it is not flour).

2, beheading, fish body from the back down to select the meat to thorns (net meat about 500 grams).

3, and then even the skin with a knife cut into small strips (you can also use a knife to cut into the mud), ginger finely chopped, green onions to take the white onion to also cut into small minced.

4, this part is the key: the fish, ginger, onion and together with the back of the palm of the hand and kneaded until uniformly sticky hands before putting salt 5 grams; as for the ginger and green onion powder, monosodium glutamate (MSG), pepper can be adjusted to suit the good. Then continue to knead until it feels very sticky and tough, and then put 100 grams of mountain flour (2 two oh), and then continue to knead until you can not see the grain of powder, to the extent that the dough as kneaded, semi-finished products are complete.

5, pot of water, boil, and then change to a small fire (the water surface in the bubble can be), the kneading of the fish ball on a plate, with chopsticks or fingers, squeeze it into small strips pushed in the water, to the surface of the water and then fished out in a soup bowl, the top of the scattering a little chopped green onions, pepper, rice vinegar, a little. The original soup in the pot put some salt ah MSG ah, you feel almost after pouring in the soup bowl fish balls on the line.