【Mabu Fish Balls】---Super delicious fish balls in clear soup

Overview

Horsefish is commonly known as big stick fish, and some people also call it needlefish. It is not the same species as the needlefish in the South my country Sea. Horsefish are only produced in the Yellow Sea and Bohai Sea in my country, and are mostly concentrated in shallow sea estuaries. Among them, the special species of Weihai City are the main economic fish species in the north. The processed horsefish fillets and dried fish are deeply loved by people in Japan and South Korea. The fish meat of horsefish is rich in protein and fat. Fresh meat is used as medicine to nourish yin, replenish qi, and detoxify. The usual way to eat Mabu fish is to use processed and dried fillets for barbecue. In fact, the best way to eat Mabu fish is to eat fresh Mabu fish. The meat of fresh Mabu fish is very delicate and tender. We seaside people often use Mabu fish meat to make mince and make fillings for making dumplings. The taste is delicious. This time I used Mabu fish meat to make fish meatballs. The ingredients are very simple and no auxiliary materials are added. As long as the fish itself is fresh and sweet, the soup is clear and fresh, the meat is delicate and melts in the mouth. It is very suitable for the elderly and children.

Tags

• snacks
• common dishes
• cooking wine
• coriander
• egg
• fresh horsefish
• light soy sauce
• onions
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 500 grams of fresh horse fish. Secondary ingredients: onions, ginger, coriander, eggs. Seasonings: salt, light soy sauce, Sichuan peppercorns, pepper, cooking wine

   

2. 2 Take the egg whites from the eggs and set aside. Cut the green onion and ginger into slices and soak them in water. Soak the peppercorns in warm water

   

3. 3 Remove the head of the horseback fish, cut open the fish belly and remove the internal organs and black fascia

   

4. 4 Flatten the fish with a knife, take out the whole fish bone, and keep the fish meat

   

5. 5 Chop the fish meat into minced meat and put it in a container

   

6. 6 Add egg white, salt, light soy sauce, cooking wine, and pepper to taste. While stirring, slowly add pepper water and onion and ginger water

   

7. 7 Wait until the fish is fully eaten and hydrated

   

8. 8 After the fish meat is fully saturated with water, use a spoon to slowly take out the fish paste and cook it in boiling water. Skim off the foam on the surface of the water. After cooking for 3-4 minutes, add salt and pepper to taste and it is ready to eat