The meat quality of fish balls is particularly delicate. How is Fuzhou fish balls made?

Fish balls should be q-shot, and appropriate amount of starch should be added. Adding starch can help fish balls shape and increase elasticity. When making fish balls, stir the fish paste in one direction and beat it a few times, so that the fish balls will bounce up and mix the fish paste with the mud of pig fat, then add the minced onion and ginger, cooking wine, pepper and salt and stir them clockwise. Grasp the fish paste after beating hard for a few times. Do not touch your hands when beating the fish paste. Hold it fully for three times. Add150g to 200g, add salt and a little cooking wine monosodium glutamate, and then add eight to ten egg whites in batches while stirring hard. According to different purposes, the hardness is determined. Add a little oil. Boil it in cold water and make it into the desired shape. Boil and cook, skim off the floating foam and take it out.

At this time, the state is thin. Add salt 13g, stir and glue immediately. Add 40g of sweet potato or cassava starch (add a little water to make a thin paste), egg white 1 and 30g of cooked lard. All stirring is in one direction, and what is more important is low temperature, especially in summer. In addition to measuring starch and salt for seasoning, stir clockwise by hand. This is a key step of Q-bomb. When the cold water is about to boil, squeeze it into balls and put it in the pot, then prepare a pot of cold water. When the fish balls float, removing cold water once will be better than Q. It is more perfect to refresh yourself with white sugar. Not enough Q-bomb, because there is no sizing ~ no strength ~ If it is hand-beaten, it is a very difficult technical job ~ put it in a small meat grinder at home. Play for 20~30 seconds ~ so you can work hard quickly.

Boil the water in the pot to about 50℃, knead the minced fish into balls by hand and put them into the pot. Keep the temperature in the pot on low heat, and don't boil them. When the fish balls are ready, they can be fished out. Take off your head, then hold the fish with your hands and cut it along the fish's spine with a knife. Both sides are the same. Put the fish on the chopping board with the skin facing down, grab the fish tail, scrape it off, scrape it a little, just remove the fish, skin and thorns.