【Weihai】Weihai specialty mackerel meatballs

Overview

Weihai has a wide sea area, excellent sea quality and is rich in a variety of trace elements. The Weihai Spanish mackerel grown here is more elastic in texture and has a higher protein content than in other areas. The meat of Weihai Spanish mackerel is more thorny and less thorny. It is delicious, nutritious and firm in texture. Jiaodong people are quite creative in how they eat Spanish mackerel, and they have a series of well-known snacks: Spanish mackerel balls, braised mackerel, braised mackerel cakes, etc. Especially the mackerel balls, which are really fragrant, the soup is fresh, and the seafood is delicious. It is a delicacy suitable for all ages. Since Spanish mackerel has fewer spines, it is not particularly difficult to cook. As long as you have more patience, you can also make delicious mackerel balls successfully. .

Tags

• private kitchen
• full banquet of manchu and han dynasties
• bayu
• coriander
• corn starch
• egg white
• fat
• ginger
• green onions
• zanthoxylum bungeanum
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 A piece of fresh Spanish mackerel, remove the internal organs and clean it.

   

2. 2 Make a cut lengthwise along the abdomen without cutting through. Slap the fish with the side of the knife to loosen the flesh.

   

3. 3 Turn the fish over and you can easily remove the main spine in the middle.

   

4. 4 The spines on the belly of the fish can also be easily removed.

   

5. 5 After all the spines are cleaned, use a stainless steel spoon to scrape off the fish meat.

   

6. 6 Prepare another bowl of green onion water and a bowl of pepper water.

   

7. 7 A small piece of fatty pork, scallions, ginger and coriander.

   

8. 8 Place the fish meat on the chopping board, add ginger and chop into fish paste. Add the green onion water while chopping, so that the fish meat will not stick to the knife, which is easy to operate.

   

9. 9 Put the minced fish paste into a cooking bowl, add the minced fatty pork, then add salt, pepper and minced green onion.

   

10. 10 Stir vigorously in one direction, adding pepper water while stirring.

    

11. 11 Add appropriate amount of starch to the egg whites and stir evenly

    

12. 12 Add the egg white starch water to the fish paste one at a time and stir in one direction.

    

13. 13 Add peanut oil and a little oyster sauce.

    

14. 14 Finally add some sesame oil.

    

15. 15 Boil the water until it is warm and squeeze in the fish balls. When the fish balls float to the top, they are cooked. Add a little salt, pepper and coriander and serve immediately.

    

16. 16 Eat it while it's hot, it has no fishy smell and has a chewy texture.