Homemade Filled Fish Balls

Overview

For me, who likes freshness, learning to make stuffed fish balls is a small attempt. Early in the morning, my mother bought a silver carp, made fish head tofu from the head, and brought the whole body to me after removing the big bones. I started enjoying myself after getting off work in the evening. Hey, it’s always enjoyable to do something you like. After spending more than 2 hours, I successfully turned the fish body into delicious stuffed fish balls. I made a bowl of delicious fish balls in sour soup for my children as a late night snack. I watched my children eating and praising them, so happy...

Tags

• hot dishes
• homemade ingredients
• children
• spring recipes
• banquet dishes
• lunch
• clear water
• corn flour
• egg white
• ginger powder
• liquor
• msg
• meat filling
• silver carp
• sugar
• white sugar
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Remove the big bones from the fish body and wash away the blood. A total of 2 kilograms and 8 taels.

   

2. 2 The fish maw has thin meat and it is difficult to remove the meat. Remove it and do not use it.

   

3. 3 Slice off fish skin and red meat bit by bit. Red meat has an earthy smell and affects the color of the finished product, so it must be removed.

   

4. 4 Cut off the fish meat bit by bit. The small spines on the back of the fish grow regularly in a row, so close to the fish bones, use the blade of a knife to gently scrape off the meat bit by bit, until only a row of spines is left.

   

5. 5 There seemed to be more trimmings removed than the fish meat. When we braised it in braised sauce and ate it, there was no waste at all.

   

6. 6 All the fish meat is cut into pieces, weighing 1 catty and 3 taels in total.

   

7. 7 Add the minced ginger to the fish meat, add an appropriate amount of water, and put it into a food processor in batches to make a puree.

   

8. 8 All the fish puree is pureed in the food processor, and water is added while beating, so the weight of the water is not calculated. It should be at least 200-300 ml of water.

   

9. 9 Add salt, sugar, monosodium glutamate, white wine, cornstarch, egg white, and white pepper and beat vigorously until it can stand.

   

10. 10 Add salt, sugar, soy sauce, monosodium glutamate, minced ginger, and a little cornstarch to the minced meat filling and mix well.

    

11. 11 Dip your hands in water, grab a spoonful of fish filling and flatten it on your hands

    

12. 12 Wrap in meat filling.

    

13. 13 Knead the dough into a round shape.

    

14. 14 Put them one by one into a pot of cold water. The pot is too small, so I don’t want to change the pots, but end up stacking them one on top of the other.

    

15. 15 Once all the fish balls float, cook for a while.

    

16. 16 Add salt, black pepper, and vinegar to the bowl, add the fish ball soup, add the fish balls, and finally sprinkle with chopped green onion and sesame oil. Delicious and tender fish balls in sour soup are now available.

    

17. 17 It's really, really delicious, hehe.

    

18. 18 Put the extra fish balls into a lunch box and put them in the refrigerator for 2 or 3 days.