The practice of clear moss and mackerel balls, the soup is delicious and the vegetables are green

Mackerel balls are a very healthy way to cook, especially now that they are in season, and they can be paired with seasonal moss in spring. The soup is delicious and the dishes are green, which fully retains the original flavor of the ingredients.

Here's how to do it, but it's recommended to try it at home when you have time.

The preparation of mackerel balls with clear moss

Ingredients Required:

1 mackerel, 1 egg white, green onion, ginger and pepper water, salt, white pepper, chicken essence, sesame oil, moss

1. Prepare a bowl of green onion, ginger and pepper water first:

Put the shredded green onion, ginger and peppercorns into a bowl, then pour in an appropriate amount of hot water to soak.

2. Remove the gills and internal organs of the mackerel, and then rinse it well.

Place the washed mackerel on a cutting board and cut off the head and tail. Use a knife along the bones of the fish to slice the flesh.

3. Scrape off the fish with a knife. When scraping the fish, pay attention to the small spines on the side.

4. Chop the scraped fish meat again and try to be as delicate as possible. Place the minced fish in a large bowl and add salt.

5. Filter the cooled green onion, ginger and pepper water through a strainer, pour a small amount into the fish puree, and stir well in one direction.

After absorbing once, pour it in again. I joined a total of 4 times. About two tablespoons at a time.

6. Add an egg white and an appropriate amount of white pepper.

Stir well in one direction. Stir it up.

7. Put the fish head, tail, bones and skin into the pan and fry them first.

Then add an appropriate amount of water to boil and skim off the foam.

Then put the remaining green onions, ginger, and peppercorns into the pot and cook them together until the soup is thick and white. Drain and leave only the fish broth.

8. Boil the fish soup until it is slightly boiling, reduce the heat to low heat, and add the meatballs (squeeze out the meatballs with one hand and put the meatballs into the pot with a small spoon in the otherhand. When filling the meatballs, a small spoon dipped in water is easier to handle.

9. Then turn on the heat, cook until all the meatballs float, add a little salt, and stir well. Add the washed moss and bring to a boil. Before leaving the pot, add a little chicken essence, pour in a little sesame oil, and remove from the pot.

The clear moss and mackerel balls are delicious, a healthy delicacy with less oil and less salt!