How to make handmade fish balls

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  1.12 pounds of silver carp, the fish seller killed it, opened the back, and opened the big bones

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  2.Wash the back meat of silver carp

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  3.Do not use the red part of the fish, it is fishy and will affect the color of the fish balls

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  4. Use a knife to scrape the fish tail forward to scrape out the fish paste (so that all the bones are left on the fish skin).Check the scraped fish paste to see if there are bones, but do not apply force.Generally, there are no bones

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  5.Shave all the minced fish

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  6.Use 1 to 2 green onions and four slices of ginger, cut into shreds, put them in a bowl, add water to make green onion and ginger water

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  7. Prepare onion and ginger water, egg whites, salt and starch

• 8.Put the minced fish into a food processor, add a tablespoon of green onion and ginger water, salt, white pepper, starch,

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  9. Turn into fish paste, pour into a bowl, turn clockwise for a while until smooth

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  10. Beat egg whites into meringue-like fine foam

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  11.Pour into the fish paste and use chopsticks to turn it clockwise until it reaches the top

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  12.Shun Fish paste with the hour hand turned

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  13.Put half a pot of cold water into the pot and use the tiger's mouth to remove the fish.Round, dip a spoon in rice wine (dip in rice wine to prevent sticking), scrape the fish balls into the pot

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  14.And so on, all are done (if the fishballs float when placed in the pot, it means that the fishballs are strong, if they sink, continue to turn clockwise for a while)

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  15.Turn on the fire until the water bubbles slightly, add some cold water, turn off the heat and take out the fish balls

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  16.A picture of the finished product