Cooking Steps

1. 

   Step1:A fresh Spanish mackerel. (put it in the refrigerator for cooling for about four hours) take it out and cut off the head and tail to remove the internal organs. Cut the Spanish mackerel into two pieces from the near dorsal fin. Remove the fish bones.

2. 

   Step2:The knife makes an angle with the vegetable board. Gently scrape off the Spanish mackerel meat (avoid mixing blood, visceral impurities, etc.).

3. 

   Step3:Put the Spanish mackerel in the basin (put the basin in the refrigerator to cool down in advance).

4. 

   Step4:Add some white pepper (deodorization).

5. 

   Step5:Add white wine (deodorization).

6. 

   Step6:Add a little white vinegar (adjust the pH value of the fish meat).

7. 

   Step7:Add salt (dissolve salt soluble protein in fish meat. Increase elasticity of fish balls).

8. 

   Step8:Use a rolling pin to beat Spanish mackerel meat in one direction (surimi is more likely to produce stickiness).

9. 

   Step9:Beat for ten minutes to form a slightly sticky surimi.

10. 

    Step10:. add a slightly thickened starch solution (increase water absorption and elasticity).

11. 

    Step11:Add four egg whites. Keep the yolk (increase water absorption and elasticity).

12. 

    Step12:Use a rolling pin to keep one direction. Place a cold cloth on the bottom of the basin. Continue beating for 30 minutes and 40 minutes.

13. 

    Step13:Stir until the mince is very sticky. It's very difficult to stir at this time.

14. 

    Step14:Put a little chopped green onion and ginger into the minced minced fish and mix well.

15. 

    Step15:Take a pot. Pour in enough water. Boil.

16. 

    Step16:Grab some surimi with your left hand. Take it out from the tiger's mouth. Make a round fish ball.

17. 

    Step17:Put the fish balls in the pot one by one.

18. 

    Step18:Break up the yolk just now. Sprinkle the yolk solution into the pot a little. Add a little salt. Cook for 10 minutes.