Main Ingredients:
Grass Carp: 2 fish, 300g each.
Additional Ingredients:
Egg: 1.
Seasonings:
Ginger: as needed; Spring Onion: as needed; Cilantro: as needed.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: 30 minutes; Difficulty: Moderate.
Detailed Steps to Make Super Elastic Fish Balls at Home
Start from the tail of the grass carp, slice the fish meat along the bones.
After removing the skin from the grass carp meat, cut it into small pieces, then chop it into fish paste and set aside.
Put the fish paste in a large bowl, gradually add ginger and spring onion water, stir well, add salt and stir vigorously clockwise until sticky, then add egg white, continue stirring, then add cornstarch and stir again, and finally knead a few times.
In a pot, boil water with ginger slices to about 80 degrees Celsius, squeeze the fish paste into balls and put them in the pot, cook over low heat until the fish balls float, then cook for about 2 minutes before removing them.
Heat oil in a pot, sauté ginger slices until fragrant, add the fish bones and lightly fry, add a little cooking wine. Then add boiling water and cook until the fish soup turns white, add the fish balls, spring onion, and chopped cilantro, season with salt and a little sesame oil before serving.
Homemade fish balls are both chewy and fresh.
Even the soup is very delicious.
