Fish ball processing technology

With delicious taste and rich nutrition, fish balls are a delicacy on the dinner table, especially for the elderly and children. In order to process high-quality fish balls, the following points must be grasped technically: fresh fish weighing 1500 yuan-4000 grams should be selected for processing fish balls. Because the fish is too small, the finished product is not slippery and tender; if the fish is too big, the meat is old and not refreshing. Remove the scales, gills and internal organs of the selected fish, cut off the fish head, leave the fish meat, and pick out the small thorns.

Minced minced meat rinse the clean fish with clean water for half an hour to remove the bloody sewage, then fish it into the gauze and squeeze the water dry. Then put the fish on the clean meat skin to chop, you can also put some starch on the board and then chop. First beat the fish into mud with the back of the knife, and then chop the fish repeatedly from left to right with double knives. The knife should be light when chopping, and the finer the chop, the better. When taking antler, the bottom part of the antler affixed to the board can be removed to maintain the good color of the minced fish.

Reasonable ingredients generally 300 grams of net fish 6 grams of salt, 10 grams of dry starch, 1 egg egg essence, 7 grams of lard, 300 grams of water, plus spring onions and ginger juice (shredded ginger onions, soaked in boiling water), cooking wine and monosodium glutamate.

Stir the minced fish, put the minced fish into the basin, add salt and rub repeatedly with the palm of your hand. Due to the penetration of salt, minced fish become lumpy and have great muscle strength. At this time, you can add water and stir the minced fish in one direction, from slow to fast, and from light to heavy. When the minced fish is stirred to the sound of "get", add secondary water and continue to stir in one direction until 300 grams of water is added. Finally, add dry starch, egg white, lard, spring onion and ginger juice, cooking wine and so on.

Cooking method in the pot mixed with an appropriate amount of water or fresh soup, when the water temperature is about 60 degrees Celsius, gently push the fish balls with a spatula when the water can not boil, so as not to spread the fish balls by boiling water. When a glue film is formed on the outside of the fish ball, it can be boiled in a hot fire. Fish balls can be eaten when cooked, and can also be used for roasting and stewing other dishes.