Q bombs without additives - handmade fish balls

Overview

Dad bought a big fish early in the morning and came back. He removed the head and bones and threw it to me, saying he wanted to try making it into fish balls. If you make it by hand, fish balls are actually easier to make than pork balls. The fish itself is dripping with glue and is easy to beat into a pulp! Of course, what we make at home is made from real ingredients, not much powder is added, and there are no additives. It relies on the rich collagen protein of the fish itself. The fish balls made in this way are very elastic! Moreover, it tastes very fresh and sweet without adding MSG or chicken essence. In terms of shaping, it is very raw and needs to be improved. The fish only weighs 300 grams after removing the head, tail and bones, and when weighed, it only weighs about 350 grams, but this is enough for 2 or 3 meals. You can make more at once, pack it up and put it in the refrigerator, so you can take a pack and cook it whenever you want to eat it. It is nutritious and convenient!

Tags

• hot dishes
• home cooking
• boneless fish with head and tail removed
• cornstarch
• sugar
• ice water
• pepper
• salt

Ingredients

Steps

1. 1 Use a food processor to puree the fish

   

2. 2 Add all the seasonings and continue to beat

   

3. 3 You can add a little ice water in the middle to cool down until it becomes slurry:

   

4. 4 Bring the water to a boil over high heat and turn off the heat,

   

5. 5 Use the tiger's mouth to squeeze out the fish paste and put it into the pot,

   

6. 6 After filling a pot, turn on high heat and cook until the fish balls float and take them out.