Spanish mackerel in fish ball soup(yu wan tang ba yu )

Spanish mackerel in fish ball soup

Introduction:

"My son likes to eat fish balls. The composition of the fish balls he bought is estimated to be starch + seasoning. It's better to do it by yourself. Besides, it's not so complicated

Production steps:

Step 1: can make fish balls: 3 people

Step 2: wash the clean fish, remove the head, tail and fin. Slice down the fish, and then pick out the fishbone, Spanish mackerel's fishbone is not much, very good to pick ha. Scrape the rest of the fish off with a knife.

Step 3: put the fish into the food processor twice and grind the fish into fish paste

Step 4: cunning

Step 5: after twisting

Step 6: cut onion and ginger into powder, the thinner the better, so that children can't eat onion and ginger at all^_^

Step 7: put 10g dry starch (about 2 tbsp) + 1 tbsp cooking wine + chopped green onion and ginger + 2G salt into the fish paste and stir it up

Step 8: boil water in a soup pot (add 3 bowls of water for 3 people). When the water boils, turn the heat down. Put the fish paste in your hand and squeeze it out from the mouth of the tiger. After all the fish are squeezed into small balls, turn the heat up and cover the pot. When the water boils again, add 3G of salt, chicken essence, sesame oil and white pepper.

Step 9: put the coriander leaves in the bowl...

Step 10: This is my son's lunch today. I have all kinds of fish, meat, eggs and vegetables. I hope my child will like it! Sunday children have to make up lessons, so hard!!! I have to keep up with the work of the logistics director...

Materials required:

Spanish mackerel: 2, 600g in total

Coriander: moderate

Salt: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Starch: 10g

Precautions: 1. After the food processor grinds the fish meat into fish mud, the fish skin is still whole and can't be broken at all. I threw the fish skin away. 2. If any student doesn't have a cooking machine, it doesn't matter. It's easier to chop the fish with a knife after selecting the fish bone.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Wan Tang Ba Yu