Method for making fish balls

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Ingredients: mackerel, eggs, celery, onion, ginger and pepper.

Ingredients: salt, sugar, soy sauce, starch

Cooking steps

Part 1

Make two-color fish balls

Wash fresh mackerel, remove the head and scrape the fish.

Tip: Besides mackerel, you can also choose rice fish and eel, and try to choose bigger fish. You can scrape fish with a ceramic spoon.

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Chop fish. Chop the scraped fish with a knife, chop it for 1-2 minutes, and then knead it with your hands. There is no graininess.

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Chop the fish, put it in a pot, add a little water and stir it in one direction by hand.

Tip: You can control the amount of water added according to your favorite taste.

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Add the eggs, salt and sugar and continue to stir.

Tip: Fish balls in Xiangshan include white balls and yellow balls, white balls with egg white and yellow balls with egg yolk. In taste, white pills are light and suitable for cooking; Yellow pills are delicious and suitable for frying.

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Squeeze fish balls. Squeeze a ball from the tiger's mouth and soak it in cold water.

Tip: If you want to make the fish balls more elastic, you can soak them in water for a period of time, usually around 1 hour.

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Boiled fish balls. Heat the water to about 60℃, add the fish balls, and pay attention to continuously adding cold water during the cooking process, and control the water temperature to about 60℃. When all the fish balls float, they can be cooked.

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Take out the fish balls and soak them in cold water, so that the fish balls will be more compact. draw

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Fried fish balls. First pour oil into the pot, and judge that the amount of oil can submerge the fish balls, and heat it to about 80℃.

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Fry the squeezed yellow pills directly in the oil. When the meatballs float and are golden yellow, they can be cooked.

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Put white pills and yellow pills in the soup, and you can add a little celery to taste. draw