Today I will share a tutorial on making fish balls by hand
Make 0 Q-bullet fish balls with no starch added at home
Ingredient Preparation:
1 large piece of ginger, 5g Sichuan pepper, a few shallots, 1 mackerel (about 300g of fish meat removed)
4 egg whites, 8g sugar, 9-10g salt, and an appropriate amount of white pepper
Fish Ball Soup:
3-4 Chinese cabbage, a pinch of salt and white pepper, sesame oil, minced shallots, and an appropriate amount of coriander
Steps:
1. Wash the ginger and cut it into small pieces, then pat it flat
Add Sichuan peppercorns, water, ginger and green onions to the bowl, and grasp the ingredients with your hands to make it easier for the ingredients to release the flavor and set aside
2. Process mackerel for meat
Remove the head of the mackerel first
Then cut the back along the back spin of the mackerel, and then push the knife forward along the spine of the mackerel to slice the fish
Flipping the other side is the same way to do it
Remove the spines in the middle
Slice the fish off with a knife or scrape it off with a spoon, don't bring it to the skin or it will be fishy
Slice the area with a thorn in the lower abdomen
Removing the fish bones, mackerel is still very suitable for making fish balls, and the hairy bones of mackerel are relatively few
Use a spoon to scrape the flesh off the spines and don't waste it
Don't want the meat near the edge of the spines, which have spinal blood in them, and they will be fishy
3. Separate 4 egg whites and set aside
4. Soak the freshly soaked green onions, ginger and peppercorns in water for about 20 minutes, which can not only improve the freshness but also remove the fishy smell well
Wrap the soaked fish in gauze
Strain out a part of the green onion and ginger water, leaving a small amount, about 20g-30g
5. Put the fish in a food processor, then add salt, caster sugar and just egg whites to puree
6. Add an appropriate amount of white pepper noodles to the beaten fish paste
With your hands in the same direction, stir the fish paste to make it stronger
After stirring for about 10 minutes, you can dig a small amount of fish paste by hand and beat it, repeatedly beat all the fish puree while exerting strength, and finally wait until you dig a lump of fish puree, and turn the palm of the fish paste to not fall down
7. After dipping a small amount of water on your hands, dig out an appropriate amount of fish puree, clench your five fingers, push the fish paste to the tiger's mouth, repeat about 3-4 times, and the air between your fingers can be set after expelling it, and a delicate and smooth fish ball will appear
Dip a spoon in a small amount of water to prevent sticking, and scrape off the fish balls with a spoon
Put it in the water, and the fish balls will float up in an instant
It's cold water
8. Fish balls in a pot under cold water
Bring to a boil over medium-high heat and skim off the foam
Turn to low heat and cook for 1-2 minutes
9. Boiling fish balls over ice water will make the fish balls more elastic and tender
If you can't eat too much, you can seal it in the refrigerator and freeze it slowly after the ice water step
10. Freshly out of the pot of fish balls, let's make a fish ball soup
Reuse the soup from boiling fish balls, sift out impurities and foam, and cut the washed Hangzhou cabbage into small pieces, Hangzhou cabbage and fish balls are simply a perfect partner, Hangzhou cabbage is tender and fragrant, but it will not take away any taste of fish balls
Then add a pinch of salt and white pepper, and add a little sesame oil to taste, and a bowl of sweet and delicious fish ball soup is ready~
A bowl in the cool weather will warm the stomach and heart!
If you like fish balls, let's try it~~~