Fish balls in clear soup(ma bu yu wan zi chao ji xian mei de qing tang yu wan )

Fish balls in clear soup

Introduction:

"Sabu fish is commonly known as big stick fish, and it is also called needle fish. It is not the same species as needle fish in the South China Sea. Sabu fish is only produced in the Yellow Sea and Bohai Sea in China, and most of them are concentrated in the estuary of shallow sea. Among them, Weihai is a special specialty, which is the main economic fish species in the north. The processed Sabu fillets and dried fish are deeply loved by the people of Japan and South Korea. The fish meat of marbu is rich in protein and fat. Fresh meat as medicine has the effect of Nourishing Yin, tonifying qi and detoxifying. The common way to eat horse step fish is to process dried fish fillets for barbecue. In fact, the best way to eat horse step fish is to eat fresh horse step fish. The meat quality of fresh horse step fish is very delicate and tender. We seaside people often use horse step fish meat to make meat paste as stuffing to make dumplings. The taste is delicious. This time, I made fish balls with horse step fish meat. The material is very simple, without adding any auxiliary materials. As long as the fish itself is fresh and sweet, the soup is clear and delicious, the meat is delicate, and the mouth melts, it is very suitable for the elderly and children. "

Production steps:

Step 1: main ingredients: 500 grams of fresh salmon, by-products: green onion, ginger, coriander, egg seasoning: salt, soy sauce, pepper, cooking wine

Step 2: prepare egg white, slice onion and ginger, soak in water, and soak pepper in warm water

Step 3: remove the head of the salmon, cut open the belly and remove the viscera and black fascia

Step 4: flatten the fish with a knife, take out the whole bone, and keep the fish meat

Step 5: chop the fish into meat paste and put it into a container

Step 6: add egg white and salt, soy sauce, cooking wine, pepper seasoning, stir while slowly adding pepper water and ginger water

Step 7: wait until the fish is fully hydrated

Step 8: after the fish is full of water, slowly take the fish mud with a spoon and put it into the boiling water to cook, skim the foam on the surface of the water, cook for 3-4 minutes, then add salt and pepper to taste and serve

Materials required:

Fresh salmon: moderate

Scallion: right amount

Ginger: right amount

Coriander: moderate

Eggs: right amount

Salt: right amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cooking wine: moderate

Precautions: 1. The black fascia of the tripe bone must be removed, which is the main source of the fishy smell; 2. The whole bone of the tripe is a whole bone, and it is easy to take out the whole bone after flattening the fish with a knife; 3. When stirring the meat paste, it must be stirred in one direction; 4. When pumping water into the fish, it must be added slowly, less at a time, and many times, so the fish can't be eaten When water is ready, 5, when boiling fish balls, first boil the water fire, then turn it into medium heat and slowly pour it into the balls and cook for 3-4 minutes.

Production difficulty: God level

Process: others

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Ma Bu Yu Wan Zi Chao Ji Xian Mei De Qing Tang Yu Wan