Handmade Spanish mackerel balls
In today's world of worrying food safety, make your own bowl of handmade fish balls. Delicious and healthy.
Recipe Recommendations
- pork belly 150g
- egg white in 1
- starch appropriate amount
- tomato 3 only
- oil a little
- white pepper a little
- salt appropriate amount
- onion 1 segment
- Jiang few slices
- coriander few
- salty and fresh
- stewed
- an hour
- senior
Steps for Handmade Spanish mackerel balls
1
Remove the bones and skin the fish, and only take the fish. Add pork belly and stir vigorously in one direction, adding a little cold water while stirring.
2
Add a little white pepper powder, salt, 1 egg white, and appropriate amount of starch and continue to stir evenly in one direction.
3
Mixed ingredients. Then put in a big bowl of clean water.
4
Grab a handful of fish balls with your hands and squeeze them out into a meatball shape from the tiger's mouth.
5
Remove it with a spoon.
6
Put it in clear water.
7
All cooked fish balls.
8
After waiting for a while, I saw that the fish balls were floating, which meant success.
9
Put water in the pan and keep it unboiled. Add the fish balls and cook for 3-5 minutes.
10
Start making fish balls with tomato sauce.
11
Heat the oil in the pan and saute the green onions and ginger until fragrant.
12
Add chopped tomatoes.
13
Stir well, cover, and simmer over low heat until the tomatoes are pureed.
14
Add appropriate amount of hot water and add fish balls. After the high heat comes to a boil, turn to medium heat and continue to cook for three to five minutes, add a little more salt according to the taste before taking out the pan. Add a little coriander to taste after taking out of the pan.