Fried fish balls(chao yu wan )

Fried fish balls

Introduction:

"Making fish balls by yourself should be a tedious business. I'm afraid of making fish balls every time. But for the delicious taste on the tip of my tongue, I never tire of it. The fish balls that have been made before are the kind that can float on the soup and the color is snow-white. This kind of fish balls is troublesome to make. When scraping the fish antler, only the white meat of the fish and the red meat close to the skin can't be used. Moreover, the fish antler and water should be mixed into the fish paste according to the ratio of 1:1 and mixed with an appropriate amount of lard. Only in this way can the fish balls be made: snow-white, soft and smooth, and can float on the soup. Fishermen in Weishan Lake area of Shandong Province call this kind of fish balls "floating soup fish balls". Today to do a "fried fish ball", compared to the fish, it is simpler, but also convenient for friends to exchange operation. Fish continue to use grass carp, because grass carp is generally wild, so the fish balls made are delicate and smooth in taste. The best way to make fish balls is to scrape the minced fish. If you scrape the sliced fish at an oblique angle with a knife, you can scrape the fish into minced fish. But lazy friends can chop the fish with a knife to make fish sauce. The simplest way is to put the boneless fish into the cooking machine and beat it into minced meat. However, a lot of minced fish chopped with a knife and cooked with a cooking machine are easy to mix with small bones, so you should carefully pick out the fish paste when mixing. Mix minced fish with oyster sauce, salt and cooking wine. Stir well. Add a little coriander or other vegetable leaves. Use a small spoon to make the fish paste into fish balls, fry it in 60% oil until it turns a little yellow, and then cook it. Side dishes can choose carrots, pepper and other seasonal vegetables. This dish is delicious, smooth and suitable for the elderly and children. "

Production steps:

Step 1: kill and wash grass carp, slice fish fillets, green onion and ginger, and cut them into small pieces.

Step 2: use a knife to make an oblique angle with the fillets, and scrape the fish to make minced fish.

Step 3: put the scraped minced fish into a clean container, sprinkle with ginger, onion and salt.

Step 4: pour in a spoonful of cooking wine.

Step 5: Sprinkle the coriander powder, and stir it vigorously (pick out the small fish bones in time when you find them in the process of stirring).

Step 6: use a small spoon to round the minced fish into fish balls and set aside.

Step 7: take another clean small bowl, pour in 2 tbsp cooking wine, 1 tbsp oyster sauce, and pour in appropriate amount of refined salt.

Step 8: pour in a spoonful of sugar, and mix with water to make the flavor juice.

Step 9: take a pot on the stove and pour in vegetable oil. When the oil is 60% hot, put in fish balls and fry them over low heat.

Step 10: wait for the skin of the fish ball to change color and turn yellow, then take it out and control the oil.

Step 11: wash the pepper slices and make them into oblique slices.

Step 12: leave the bottom oil in the pan, heat the oil, add ginger slices and saute until fragrant.

Step 13: pour in the color pepper slices, stir fry evenly.

Step 14: pour in the fish balls with clean oil and stir fry gently.

Step 15: cook in the seasoned juice, stir fry evenly, and take a little juice out of the pot.

Materials required:

Grass carp: moderate

Color pepper: right amount

Refined salt: right amount

Vegetable oil: right amount

Ginger: moderate

Scallion: right amount

Coriander: moderate

Cooking wine: moderate

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

Note: 1, grass carp is generally wild, so the fish balls made are delicate and smooth in taste. 2. The sliced fish can be scraped into minced meat by using a knife with an oblique angle. 3. Fish balls fried with 60% hot oil, skin discoloration, a little yellow can be fished out to control oil. 3. Side dishes can choose carrots, pepper and other seasonal vegetables.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Chao Yu Wan