Fried fish balls

Overview

Making fish balls by yourself should be a relatively tedious business. Every time I make fish balls, I am always in a daze. But for the delicious taste on my tongue, I never tire of it. The fish balls I made before were the kind that could float on top of the soup and were white in color. This kind of fish balls is more troublesome to make. When scraping the fish paste, you only need the white meat of the fish, and the red meat close to the fish skin cannot be used. Moreover, the fish paste and water should be beaten into a fish paste at a ratio of 1:1, and an appropriate amount of lard should be added. Only the fish balls made in this way can be as white as snow, soft and slippery and can float on the soup. Fishermen in Weishan Lake District, Shandong Province call this fish balls Piaotang fish balls. Today I will make fried fish balls, which is simpler than fish balls. It is also convenient for friends who read the post to communicate and operate. The fish continues to be grass carp, because grass carp is generally wild, so the fish balls made have delicate meat and a smooth taste. The most effort required to make fish balls is to scrape the minced fish meat; use a knife to scrape the sliced fish meat at an oblique angle, and the fish meat can be scraped into minced fish meat. However, lazy friends can chop the fish with a knife to make fish sauce. The easiest way is to put the boneless and sliced fish into a food processor and beat it into minced meat. However, minced fish meat minced with a knife or made with a food processor can easily contain small fish bones, so you need to carefully pick them out when mixing the fish meat paste. Mix the minced fish meat with oyster sauce, refined salt and cooking wine and stir well. You can add a little coriander or other vegetable leaves. Use a small spoon to roll the fish paste into fish balls, fry at 60% until slightly brown, and then cook. For side dishes, you can choose seasonal vegetables such as carrots and bell peppers. This dish is delicious, smooth and suitable for the elderly and children.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• old man
• winter recipes
• lunch
• dinner
• colorful pepper
• cooking wine
• coriander
• ginger
• green onions
• light soy sauce
• oyster sauce
• refined salt
• white sugar
• grass carp
• vegetable oil

Ingredients

Steps

1. 1 Slaughter and wash the grass carp, fillet it, and mince green onions and ginger.

   

2. 2 Use a knife to make a diagonal angle with the fish fillet, and scrape the fish meat into mince.

   

3. 3 Put the scraped minced fish meat into a clean container, sprinkle with minced ginger, minced green onion, and an appropriate amount of refined salt.

   

4. 4 Pour in a tablespoon of cooking wine.

   

5. 5 Sprinkle in minced coriander and stir vigorously (if you find small fish bones during the stirring process, pick them out in time).

   

6. 6 Use a small spoon to roll the minced fish meat into fish balls and set aside.

   

7. 7 Take another clean small bowl, pour two tablespoons of cooking wine, one tablespoon of oyster sauce, and an appropriate amount of refined salt.

   

8. 8 Pour in a tablespoon of sugar and an appropriate amount of water and mix well to make a sauce.

   

9. 9 Place a pot on the stove, pour in vegetable oil, when the oil is 60% hot, add the fish balls and fry over low heat.

   

10. 10 When the skin of the fish balls changes color and turns slightly yellow, take it out and control the oil for later use.

    

11. 11 Wash and slice the bell peppers into diagonal slices.

    

12. 12 Leave the base oil in the pot. When the oil is hot, add the ginger slices and sauté until fragrant.

    

13. 13 Add the bell pepper slices and stir-fry evenly.

    

14. 14 Pour in the oil-controlled fish balls and stir-fry gently.

    

15. 15 Add the prepared sauce, stir-fry evenly, and remove from the pot.