Chinese Food
Tender Spanish mackerel balls
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After the rain, the fat Spanish mackerel began to appear on the market. The flesh of the Spanish mackerel is delicate, delicious and nutritious. It can be braised in brown sauce or filled with stuffing. Because the flesh of the Spanish mackerel is rich and has few thorns, it is very suitable for children to eat. In our Jiaodong area, every family can make the Spanish mackerel dumplings or play the Spanish mackerel balls. This kind of delicious can't be described
Cooking ingredients
Cooking Steps
Step1:Clean and remove the internal organs of fresh Spanish mackerel (about 2 jin). Cut off the tail and head. Cut the half of the fish with skin along the back of the spine. Pay attention not to take the fish bones. Then gently scrape the fish from the skin with a knife.
Step2:Prepare a large bowl of clear water in advance. Put in the ginger and scallion sections and soak them into ginger and scallion water. Beat them into the fish. Half a Spanish mackerel will come out about half a jin of the fish. It will eat more than 200 grams of water.
Step3:Add a small amount of water to the fish at a time. Use two chopsticks to stir in the same direction continuously. Be sure to add the next time after the fish is completely filled with water.
Step4:If you want the fish balls to taste tender, you need to drink more water. The fish meat is almost twice the size of the original. I usually add some starch water or egg white at the end.
Step5:Start mixing the filling. Cut the leeks into pieces. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of vinegar, three spoonfuls of cooking oil, a spoonful of sesame oil and a half of salt. Mix well. Finally add the leeks.
Step6:I can smell the freshness of the fish stuffing. I've mixed it sparsely. The meatballs made in this way are smooth and tender. If you want to make Spanish mackerel dumplings, the stuffing should be a little thicker.
Step7:Add enough water to the pot. Open fire. Don't boil it. It's about 80% open. Use a spoon to dig the fish stuffing into the water in turn. Because the stuffing is thin, it can't be round.
Step8:When the water boils and all the balls float, you can turn off the fire.
Step9:Add some vinegar and white pepper to the bowl. Put the fish balls in. It's very good to eat when it's hot.
Step10:The delicious and tender Spanish mackerel balls are an indispensable delicacy for our Haiyang people. Even the very small babies can eat them.
Cooking tips:Fresh Spanish mackerel is suitable for making dumplings and making meatballs. Frozen fish will have a poor taste. It is usually used for braised. There are skills in making delicious dishes.
