How to make Pan-fried Bay Fish Balls

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  1.Wash the Spanish mackerel, cut it into two sections transversely, and then cut it in half along the back.

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  2.Use a stainless steel spoon to scrape off the fish meat bit by bit.When you scrape it, you will find that the Spanish mackerel meat is really tender and has very few spines.A fish weighing about three taels a pound can scrape out a full plate of meat.

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  3.Making of fillings.Wash the cutting board, dry it and start chopping the fish.Of course, you also need to prepare auxiliary ingredients - onions, ginger, and garlic must also be chopped into pieces.I also added some tofu, corn kernels and pork, it all depends on personal preference.

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  4. Season the fillings.Mix the fish paste and other ingredients, pour it into a suitable basin, add an appropriate amount of salt, cooking wine, starch, and water, and stir vigorously evenly.

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  5.Make balls.I use a stainless steel spoon to take an appropriate amount of filling, put it in the palm of my hand, then use the spoon to gently cover the filling, then use the spoon to rotate and knead the filling to form balls.This way the balls will be firmer.

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  6. Croquettes.Put oil in the pot and heat it over medium heat.Gently add the meatballs one by one into the pan.Pay attention to the color and heat of the meatballs, and turn the meatballs in time.

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  7. The fragrant, crispy on the outside and tender on the inside fish balls are out of the pot.It's most fragrant when it's fresh out of the pan, so treat yourself to one first.