Method for making authentic handmade fish balls

1, the fishbone is removed from the fat fishtail in advance and divided into two parts (fishbone can't be wasted, it can be made into fish soup). Chop onion and ginger for later use.

2. Wash the fish and scrape it with a spoon (scraping in the direction of the fish). Don't dye the fish red close to the skin, which will affect the color of the fish circle.

3. Chop the scraped fish into mud with a knife.

4, onion ginger minced with boiling water.

5. Put the minced fish into a container, add rice wine, egg white, chicken essence, pepper and salt and mix well.

6. Stir the minced fish into the appropriate amount of soaked onion ginger water, and add onion Jiang Shui several times.

7, until fluffy and white, very sticky.

8. Add proper amount of cornflour and mix well.

9. Stir the minced fish for use. It's white and tender.

10, drain the wok, turn on a small fire, take a proper amount of minced fish with your left hand, squeeze the fish balls out of the tiger's mouth, scoop them up with a spoon and put them into clear water, and the fish balls will float immediately, indicating that the fish balls are successfully beaten.

1 1. Turn on medium heat, bring the water to a boil and cook for 3 minutes.

12. Take out the cooked fish balls, put them in a container filled with cold boiled water, and put them in the refrigerator for refrigeration.