Those who have not made fish balls think it is difficult, unlike meatballs, which are just cut and chopped, so there are not many people who make fish balls at home. It is believed that there are three difficulties in making fish balls: ① thorns are difficult to pick; ② The fishy smell is hard to remove; ③ It's hard to take a pill. In fact, this is a misunderstanding. It is easy to make fish balls. Here's how to solve the "three difficulties". The process of making fish balls is also dissolved in it,
The first is hard to pick. The fish used for making fish balls are silver carp at most and fresh water fish again, because fish balls are made of live fish. The biggest feature of freshwater fish is that it has many spines and is still in the meat. Those who haven't done it can't figure out how to pick out those tiny things that are as thin as hair.
It's easy to do. The silver carp is scalped, belly removed and head removed. The body is split into three pieces. The middle spine and the two sides are stripped of ribs and fish skin. The remaining fish meat is used to make fish balls. Fish must be chopped into mud first. The trick is to "chop". You don't need a blade to chop fish, but use the back of the knife. To be exact, it is not "chop", but "smash". Use the back of the knife to smash the meat into mud. In this way, the small thorns in the meat will not be cut off by the sharp blade, and the middle of the smashing will all float out of the meat and be twisted off.
Second, it's hard to get rid of fishiness. Think that fish is fishy, and fish balls can not be as convenient to remove the fishy smell as braised in soy sauce. This concern seems reasonable. The whole process of eating fish balls is not good for seasoning and deodorization. In fact, it is unnecessary from the principle of ingredients. Like steamed fish, the highest level is to maintain the original flavor of the fish. There is no need for any seasoning during the cooking process of the fish. Of course, there is no need to remove the fishiness. The meat will naturally lose its fishiness when it is cooked. Therefore, the most exquisite fish balls do not need any seasonings, including onion, ginger, pepper, wine and salt. If you have to give, it is not impossible, but the taste has changed, and the fish is less fresh.
The correct way to eliminate fishy smell is to prepare fish balls and then seasoning them. Braised fish balls, fried fish balls, including fish eggs from Hong Kong and Macao, are all seasoned as vegetables. The fish balls themselves are fish meat and do not need seasoning.
The third difficulty is the pill. This problem is not difficult. Needless to say, it is the same way as making meatballs. Chop the fish into minced meat, stir it and break it into gelatin. Squeeze the spoon with your hand and dig it. Place it in hot water that seems to be about to open. Boil it until it floats. Fish balls are naturally shaped by soaking them in cold water. Don't worry about breaking them.