Artisanal fishball practices
By VicentaLakin
IMPRESSED FISH BALLS ARE THE BEST. THEY TASTE FRESH FISH, AND Q PLAYS SOFT AND SOFT. EVER SINCE I CAME TO GUANGDONG, I'VE BEEN TRYING TO BUY FISHBALLS, BUT I CAN'T TASTE THEM, AND I'M SO DISAPPOINTED THAT I STOPPED BUYING THEM FOR YEARS. THIS TIME DAD CAME AND FINALLY TOOK THE CHANCE TO MAKE HIM A REAL FISHBALL. HEY, WE'RE GONNA HAVE TO RECORD THIS FOR LATER。
Recipe Recommendations
- grass carp appropriate amount
- sweet potato powder appropriate amount
- onion ginger water appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- an hour
- senior
Steps for Artisanal fishball practices
1
Get the fish ready, wash, skin
2
It floats into the water for 15 minutes, and it bleeds, making the fish whiteter。
3
Scratch the fish with a knife。
4
A small bowl of onion ginger and fish mixed into a mixer and mixed into fish。
5
It's been very smooth。
6
In larger basins, a fair amount of red potato powder and salt mix is added。
7
Scrambling hard。
8
It's a very important and exhausting step, and it'll be sore hands. There's an electric omelet. "Until it's well enough to float into the water bowl."
9
Injection of clean water in large pots to heat up to micro-bulb。
10
Grab a piece of fish mud with your left hand, squeeze it out of the mouth of the tiger, water it with a spoon in your right hand, dig out the little pellets, and get into the water quickly。
11
When all the fishballs rise, they come out。
12
The fishballs are released into cold water, which is then fed or refrigerated with dried water。