Eel meatball soup
Because my family is a seaside girl in Chaoshan, there are many opportunities to eat fish. When I was at home, my mother often made this soup for me, and now I want to make it carefully for LG. It is really delicious and sweet!! But I want to declare that you must have more time and more care to do it, because you must be very careful when picking fish bones!!
Recipe Recommendations
Steps for Eel meatball soup
1
When you buy eels, you can ask the master to help you pick out the fish bones and skin first, but remember not to throw them away, because they can be used to make soup taste.
2
Wash the eel and use the fish bones and fish skin for use. Cut the fish into small pieces first, and then start the biggest process of this soup-picking the fish bones. You can scrape it with a knife like in my picture. The scraped fish is delicate, and then you don't need to chop it again. Remember to pick the fish bones carefully. After picking a piece, you have to pinch it with your hands to see if there are any bones. This will take a long time. I picked a pound of meat for about 25-30 minutes. Standby.
3
When chopping pork into meat paste, it is recommended to have some fat meat, because it will be more sticky. You can chop it in a whole piece with the back of the knife and then turn the tip of the knife. This kind of meat will be more elastic and use it after being chopped.
4
Shred Chaozhou pickles and set aside.5
Start making fish balls, put the fish paste and meat paste together, grasp it evenly with your hands, add some salt (remember not to put too much, because we will put pickles in the soup), and add some cornflour, mainly to make the fish balls more sticky, so I asked everyone to buy pork with some fat meat before. If you think the pork is sticky enough, you don't need to put cornflour.6
At this moment, start putting the water in the pot, pour the fish skin, fish bones and cut pickles into a boil (depending on the taste, you don't have to put all the pickles in, but you can gradually increase them), wait for the water to boil, add them one by one. The method of pinching the fish balls: Hold the meat filling in your hand, squeeze it out from the tiger's mouth between your index finger and thumb, and scrape it off with a spoon. This will become a fish ball. You can let go and squeeze it in your heart, otherwise it will break when you place it in the pot.7
The fish balls will not be considered ripe until they float. Finally, they will test the taste to see if they are salty enough. Also, there is no need to add chicken powder because it is already very delicious and sweet.