Health benefits
Pork: Nourishes yin
Bay fish: Replenishes qi
Ginger: Reduces adverse events and relieves vomiting, resolves phlegm and relieves cough, and dispels cold Solution table
Ingredients
Pork (appropriate amount) | Baiya ( 1 ) |
Onions ( appropriate amount ) | Ginger ( Appropriate amount ) |
Cooking wine or white wine ( Appropriate amount ) | Salt ( appropriate amount ) |
Soy sauce ( a little ) | Edible oil (appropriate amount) |
1. Wash the Spanish mackerel, remove the head and internal organs, pat it hard with a knife a few times, cut off the meat on both sides along the fish bones, use a spoon to scrape off the fish meat from the tail direction to the head direction, crush it with your hands and put it in In the basin, add water in batches and stir in one direction
2. Mince the pork, mince the onion and ginger.
3. Add pork, onion and ginger, continue to add a little water and continue to stir until tender (pork (Also drink water), add a few drops of soy sauce, a little cooking wine (I used white wine), an appropriate amount of oil, an appropriate amount of salt and stir.If there are leeks, wash them and chop them into small pieces and mix them evenly
4. Boil the water over medium heat until it becomes warm and start rolling out the meatballs (just use a spoon to form them into appropriate sizes).According to the size of the meatballs, boil the pot for 30 seconds to 1 minute.Turn off the heat, add a little salt, chopped green onion, and coriander and serve
5. There is also meat on the middle fish bone.I am too lazy to remove it for fear of getting little thorns, so I just add a little salt and a little soy sauce and marinate it for 20 minutes, then fry it into a crispy fish steak
Tips
It might be better to add pork belly to pork.I used tenderloin because I I think the tenderloin is tender and easier to chop.You can also add a little vinegar and pepper after boiling the pot according to your preference
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