Jiangnan water town fish balls

Overview

Fish balls have a smooth surface and delicate meat. They are the first choice recipe for children and the elderly

Remove the fish phosphorus and wash the fish tail; take two pieces of fish meat; soak the fish meat in water; soak the blood water of the fish meat (so that you can make snow-white fish balls); remove the fish skin.
Use a wall-breaking machine to beat the soaked fish meat into fish paste. The proportion of water added is 1.7 times that of the fish meat
Add salt (one fish tail is about 15 grams per scoop of soup), and beat with a whisk. Those who are new to this can add it while beating, until it is strong enough
Pour half of the pot of cold water into the pot, squeeze the fish balls between your thumb and index fingers, and put them into the cold water
Heat the water slowly over low heat. Don't be too hasty. Do not let the water boil. After the fish balls are heated and fixed, turn the fish balls over and continue
Use a bucket to cut the cooked fish in cold water, soak it in the water, and store it in the refrigerator for a few days, but the water should be changed frequently