Fish sausage

1

The fish tails go to the insides and wash them, put them on the board, cut them from the tail, put their spines in the direction of the head of the fish, and bring down the fish。

2

It's a good piece of fish, the other side also works。

3

The blade scrapes the fish from the head to the tail。

4

It's scratched out of the fish, attached to the knife。

5

Scratch the whole fish slowly, it's left over. The meat between the sting and the skin is more red fish, and the red fish is heavier, and I throw it all away。

6

A total of 500 grams of fish have been scraped off, and to make it more nuanced, cut with a knife. They say it's better to cut with a knife's back, and I'm not patient, and I cut with a knife. There is also the advantage of chopping a fish tart to check if there are any fish stings and if there are any, remove them。

7

When the fish is ready, you have to shake it with your hands, push it up. This is a collection of materials used and the quantities used are shown in the list above。

8

This is what is done with ginger onions: ginger onches, onions, onions, 100 grams of clean water (cool), gripping with hands, squeezing the water to a micro-green, 15 minutes in silence, filtering the ginger and saving the water。

9

Vegetable: Iron Stick Mountain medicine to cut small pieces of skin, West orchids to cut small ones, wash them, boil the pot for one minute, extract cool water and cut them up together。

10

Put on your disposable gloves and start messing around. I'll put salt sugar on it。

11

Then we add egg luminous, and we can join twice, and each time we have to get fish sticky and then next time. Pay attention to the method of strangulation: Five fingers in claws, mixed in one direction, not in the direction of a clockwise。

12

A few times were then added to the ginger onions, about one to two spoons per trip, which was strewn to sticky and added another spoon. Idem。

13

Onions can add 80 to 100 grams, and beginners can add less. After the water had been added to the water, it hit the sticky point and hit the fish with its hands and hit it hard down, about 20 times. So, it's done. It's starting to taste。

14

Add pepper powder, white pepper powder, shrimp pellets, platinum oil, starch, in one direction and evenly。

15

Join the cabbage, mix it evenly, mix it evenly with corn oil, then freeze it for 30 minutes

16

Take a one-off bouquet (or a thicker one) and shove the tip of the horn into a cup, with the mouth turned out of the cup, and put the broccoli plum in a bag. Scratch the fish, cut a mouth, and squeeze the fish into the sausage mold。

17

The steam pan is boiled, fish sausages are put in the steam pan, and the fire is about 10 minutes away。

18

Freshly steamed fish sausages will swell, the lids will be lifted, and they will shrink a little。

19

It's finished

The term “white fish head” means that the fish head of the florist and the tail of the blue fish are good, so that the owner of the garden who sells the fish tends to cut off the fish, which may be more expensive than the whole fish. And the florist tail is cheaper. I bought it for $8. Although cheap, nutritional values are not discounted - proteins and amino acids, fats, fumigated acids, calcium, phosphorus, iron, sugar, multiple vitamins, and the effects of steady cold spread, remediate gas, nutritional skins can be treated primarily for abdominal abdominal pain, abdominal abdominal swelling, wind coughing and dry skin. Two, I make this fish sausage mainly for the toothless old man, and the old man's taste is getting worse, so my old man eats it directly. If you're going to have to adjust the amount of spices to your own taste, please. 3. The red fish odour between the skin and the sting is heavy and is recommended for disposal. But I left the skin, and it's delicious. 4. The fight must be carried out in the same direction and the water must be added in a small number of times, each time to a viscous point and the next time. Five, you don't like starch. Six, I love ginger onions, and I learned it from a pear bouquet of a cook. He said don't add yellow when making meat. I tried a couple of times, and it worked very well。