Hand-held heartfish balls
By VicentaLakin
Recipe Recommendations
- grass carp art. 1
- soy sauce 10 grams
- starch 30 grams
- egg white of 2
- rice wine 20 grams
- white sugar 3 grams
Steps for Hand-held heartfish balls
1
A 3-pound grassfish is slaughtered and cleaned。
2
Cut the whole fish into two pieces along the vertebrae。
3
The whole line of fish bones in the abdomen of the fish was removed with a knife。
4
Two big, full pieces of fish after removing the bones
5
The skins are torn off and the color of the fish balls is to be white and brighter when they are removed。
6
Put fish meat in the kitchen and make fish mud. It's gonna take a little bit longer to make sure there's no tiny little fish prick in it. The well-stamped fish mud needs to be squeezed with its hands several times to examine the fish stings that are not broken。
7
Split fish mud into two equals. One of them was mixed with salt 4 grams, raw 10 grams, starch 15 grams, eggnog 1, rice 10 grams and sugar 3 grams. The other one is not raw, and the rest is evenly mixed。
8
It's gonna be a little fish puddle, frozen in the fridge for two to three hours. Frozen fish mud makes it easier to wrap an outside layer of fish. If fish mud is too sticky, one-off plastic gloves can be worn。
9
Get a proper amount of fish mud wrapped in frozen fish balls。
10
If you can't finish your food at once, you can put it in the freezer and take it anytime. After the water is boiled, a little salt is added to the soup, and the fish balls are boiled, with onions and a little sesame oil。