Fish balls, home cooking, video tutorial

1. Prepare a fresh grass carp (the fish must be alive so as to be strong), clean it, remove the skin, head, tail and gizzard with a knife, leave the fish, and then soak it in water for about an hour (the purpose of soaking is to remove blood so that the fish balls can be whiter).

2. Prepare a small pulverizer, cut the fish into small pieces, put them in, then add water (water will overflow a large part of the fish), stir them into slurry and pour them out (the more refined the process, the better), then prepare a container, add raw ginger onion and a little water and soak it for two hours (pat the raw ginger onion with a knife so that the Jiang Shui flavor of the onion will be stronger).

3. Then add the salt, onion, Jiang Shui and chopped green onion to the fish, and keep stirring in one direction (this step must be stirred up, and you can't stop halfway). When the fish is picked up, the palm will slowly fall off, indicating that it is energetic and very sticky.

4. You can make fish balls at this time. Prepare an iron pot, add cold water to the pot without burning it, then hold a porcelain spoon in one hand and squeeze a fish ball out of the tiger's mouth with the other hand and put it in the pot. After all, cook slowly with a small fire (note that it is a small fire, and the fire is easy to break), and then turn off the fire until the fish balls roll slightly. At this time, continue to stew for ten minutes by using the temperature of water.

After the fish balls are cooked, they are quickly put into cold water for a shower, which ensures that the fish balls cool quickly and have a good taste, and can achieve the effect of expanding with heat and contracting with cold. Fish balls after shower are soaked in salt water, which can be preserved for a long time, and can be eaten after being taken out and cooked again.