Delicious fish balls(mei wei dan kou de yu wan )

Delicious fish balls

Introduction:

"Remove the skin and big bone of grass carp, mix it with 30% fat and 70% lean pork stuffing, beat it into mud shape, and then add a small amount of seasoning to make fish meatballs with smooth and light taste. Fish is rich in protein. You don't have to worry about long meat if you eat more

Production steps:

Step 1: remove the skin, big bone and bone of fresh grass carp, and cut them into small pieces. It's better to choose fatter pork stuffing

Step 2: prepare coriander, fresh ginger and white pepper

Step 3: cut coriander and ginger into small pieces

Step 4: put fish, pork stuffing, coriander, ginger, white pepper, sugar and salt into the cooking cup

Step 5: install the cup on the machine and start the machine

Step 6: add appropriate amount of water according to the situation until the meat is muddy

Step 7: the mashed fish looks very delicate

Step 8: check the results with chopsticks. It's good, it's really delicate

Step 9: pour the minced meat out of the cup and into the basin

Step 10: add 100 grams of dry starch step by step and stir

Step 11: make water in the pot ahead of time. After the water boils, turn the heat down, grab a handful of meat stuffing with your hand, and squeeze out the meatballs with the part between the index finger and thumb,

Step 12: after all the meatballs come to the surface, you can get out of the pot

Step 13: put fish balls and soup into a bowl, sprinkle a small amount of coriander, add color and flavor.

Step 14: fish balls are very sharp. If you come to such a bowl, even in severe winter, we are not afraid!

Materials required:

Fresh grass carp meat: 450g

Pork stuffing: 100g

Coriander: 50g

Fresh ginger: 20g

Sugar: 10g

Salt: 7g

White pepper: 5g

Starch: 100g

Water: 300g

Precautions: don't use fish skin, it will make the fish balls not clean; remove the big bone and big bone, small burr will be broken; ginger had better be smashed in advance or rubbed into powder with a eraser before use, I directly put it in the cooking cup and beat it with the fish, because of different materials, part of the ginger is not smashed, eating is a bit spicy, so it is suggested to deal with ginger in advance.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Mei Wei Dan Kou De Yu Wan