Homemade fish balls
Overview
My husband bought a big silver carp during the Chinese New Year, stewed the head and belly part, and couldn’t finish the rest of the fish. What should I do? I thought of making fish balls. I don’t know what to add to the fish balls made outside. I don’t know what to add to the fish balls. I feel safe when I make them myself. It’s convenient to put them in the refrigerator to eat at any time
Tags
Ingredients
Steps
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I forgot to add this important seasoning in the auxiliary ingredients, which is scallion and ginger water made from ginger and scallion water, and put it into the fish,
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It's a bit difficult to scrape fish meat. Just scrape it with a knife along the texture of the fish, scrape out the meat paste, wrap it in a cloth, put it in water to remove the blood and make it white, then add egg white and stir,
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Then add onion and ginger water, salt, ginger, and thirteen spices, and stir in one direction. This step is very time-consuming. Stir until the fish meat is very sticky. Add starch and stir again.
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Boil water, squeeze out balls the size of glass balls with your hands, put them in the water and boil them, a bit like boiling glutinous rice balls,
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Wait until the meatballs float up for about ten minutes and then fish them out,
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The prepared meatballs taste delicious, with the aroma of fish, but not the fishy smell. Make more and store them in the refrigerator. You can save them for making spicy hotpot or fried fish balls.
