fish ball
The meat of dace is very fresh and sweet, but it has many thorns. So they are usually used to make soup or make fish balls. However, fish balls sold outside often mix them with other fish and a lot of flour, so they don't taste much like fish. Although it is troublesome to make fish balls at home, the taste is really very fresh and elastic.
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for fish ball
1
) Starting from the tail of the dace fish, use a knife to stick the fish bone to remove the fish slices.
2
Skin the dace meat, cut it into small pieces, and then chop it into minced fish for later use.
3
Put the minced fish in a large bowl, add the ginger and onion water in batches, stir well, add salt and stir vigorously in a clockwise direction until the glue is lifted, then add the egg white. After stirring, add the raw flour and continue to stir, and then beat it several times.
4
Put water and ginger slices in the pan and cook to about 80 degrees. Squeeze the fish paste into balls and place them in the pan. Cook over low heat until the fish balls float, and cook for about 2 minutes before picking up.
5
Put oil in the pan, heat and saute the ginger slices until fragrant, put the fish bones in and fry them slightly, and add a little cooking wine. Then add boiling water and cook until the fish soup turns white. Add fish balls, chopped green onion, and chopped coriander. Remove from the pan, add salt and a little sesame oil to serve.
6
The fish balls I made myself are Q and fresh
7
Even the soup is very delicious.fish ball Make Tips
1) Finely mince the ginger and scallion, soak them in a small bowl of clear water for half an hour, and then discard the solids to obtain ginger and scallion water. Using ginger and scallion water instead of the minced ginger and scallion results in whiter fish balls. 2) The ginger and scallion water, salt, egg white, and cornstarch must be added sequentially in this order. 3) Stir in a clockwise direction to help the fish paste develop a sticky texture more easily, resulting in bouncier fish balls.