Q elasticity and tenderness~~~Bayu meatballs

Overview

Spanish mackerel has delicate meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients. I like to use Spanish mackerel to make fish balls. This is because Spanish mackerel is a deep-sea fish that is rarely farmed on the market. Also, mackerel has fewer spines and more meat, so it is perfect for making fish balls. In the south, people call it Spanish Mackerel. In the past, when I lived in Zhejiang, I rarely saw Spanish Mackerel in the vegetable market. I was excited to buy it once in a while. Nowadays, living by the sea, Spanish Mackerel is often seen, and the price is much cheaper than in Zhejiang. The fish balls made this time are delicious and have no fishy smell. They are chewy and smooth in the mouth, especially suitable for the elderly and children with bad teeth. The fish soup is especially delicious.

Tags

• hot dishes
• bayu
• cooking wine
• ginger
• green onions
• light soy sauce
• pork
• sugar
• zanthoxylum bungeanum
• pepper
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 After cleaning the fresh Spanish mackerel, cut the belly sideways and place the mackerel sideways on the chopping board according to the cutting edge.

   

2. 2 Use the side of the knife to flatten it.

   

3. 3 Remove the fish head and easily pull out the fish bones in the middle.

   

4. 4 Use a stainless steel spoon to chop the fish meat along the tail toward the head.

   

5. 5 All the fish meat was cut out, leaving only a piece of fish skin.

   

6. 6 In addition, prepare a little meat to be minced into meat filling, and chopped green onions and ginger.

   

7. 7 Chop the minced fish meat, minced pork and chopped green onion and ginger together.

   

8. 8 Add onion, ginger, and pepper water while chopping, so that the fish meat will not stick to the knife. (Chop onions and ginger, add a pinch of Sichuan peppercorns, and soak in boiling water for a while to make onion, ginger, and Sichuan peppercorns water)

   

9. 9 After mincing it thoroughly (I chopped it for 13 minutes), add the remaining onion, ginger, and pepper water in batches, and stir in one direction. The fish is really watery, almost a bowl and a half of onion, ginger, and pepper water are added to it.

   

10. 10 Add salt, sugar, pepper, vegetable oil, sesame oil, and light soy sauce. (Sesame oil is essential)

    

11. 11 Stir again in one direction until the fish becomes a fluffy and delicate paste.

    

12. 12 Put water in the pot, turn on the lowest heat, put the fish paste into a fresh-keeping bag, cut a hole of suitable size at the bottom of the bag, and squeeze the fish paste into the water. Squeeze all the fish paste into the water and turn on medium heat.

    

13. 13 Add a little salt and coriander before serving. The soup is really delicious!