Steps to make your own fish balls

Fish balls are really delicious! The following is personal experience, you can refer to it. First of all, prepare the raw materials: appropriate amount of fish, one onion, one ginger, appropriate amount of salt and pepper (according to personal taste), a little oyster sauce, clear water, ice water, vegetable oil and sweet potato starch.

The first step is to clean the fish, remove all fishbones and red sundries, and then chop the fish into minced meat for later use, or scrape it with a knife bit by bit, which will taste better, or break it with a blender if time is not enough. Then take a bowl, put the fish in, add vegetable oil, sweet potato starch (sweet potato starch can be mixed with water in advance to make a paste) and oyster sauce, and grab it evenly by hand for later use. Put water in a bowl, add shredded onion and shredded ginger, then pour the soaked onion Jiang Shui, salt and pepper into the fish, stir well and beat hard. If the blender is broken, add salt, pepper, starch water and onion Jiang Shui while stirring, and mix well to serve.

Then pour water into the pot, boil hot water, dig a piece of fish paste in your hand, squeeze out the fish balls with a tiger's mouth, and put them into the pot one by one with a spoon. Be careful not to overheat the water temperature, and keep cooking on low heat. Otherwise, the fish balls will be unsightly, difficult to form and may burst. After the fish balls are completely squeezed into the pot, gently stir them evenly with a wooden shovel so that the fish balls are heated evenly. When all the fish balls are cooked and float on the water, take them out with a colander and put them in cold water prepared in advance for cooling. Drinking cold water once can make fish balls more elastic and chewy.

The fish balls made in this way are delicious and can be used to make soup and rinse hot pot. If you can't finish eating, you can rinse the fish balls and put them in a fresh-keeping bag for later use.

Summary of skills: the fish must be cleaned, leaving only the white part. If the fish skin and sundries are not cleaned, it will affect the taste of the finished product and have a fishy smell. Secondly, use a small fire in the production process, otherwise the fish balls are easy to cook. If you are really not sure, add a few egg whites to it, which will be more gluten-free. Finally, the finished product should be washed with cold water, just like we use water to make noodles, all for a better taste. The fish balls made in this way are definitely better than those sold!