My father’s hometown is in Zhangzhou. When the New Year is over, every household will fish a fishball. The locals are called fish cakes. When his father was a teenager, he left his hometown to study and became a family. When I was a child, I felt that my father was very capable. I would make new clothes for me and my younger brother. I would also do some simple carpenter work. I played a small bench and my family’s things were broken. My father could fix it. (Oh, it seems to be a problem) I still learned to fish the fishball circle by my own memory. The taste of the year begins with the father's first pot of fish! Later, I left home and set up a small family. I can't often eat the fishball made by my father. I want to eat, give my father a long-distance call, my father is guided by the air, I am responsible for the message, my second chef (that will be his chef at home) is responsible for the knife. It turned out to be! So happy! Although it is not perfect, it is also a fish roe. Since then, the glorious tradition of fried fish balls has been handed over to my second chef! I did it a few times and it became more and more decent! It’s also a hard work to make a fishball. Now my father is older and has fewer times to do. This time I have eaten the fishery that my father made by myself. I especially want to record it... Leave a claw to build a recipe! It’s also a silver with a recipe. Friends who like it can also try to do it. In fact, there are many friends who will do the fish balls, but they are usually boiled and rarely fried. You can try to fry some time when you make a fishball, and you won't be disappointed! The fried fishball will form a layer of skin. When cooked in a broth, it will slowly swell up and fill the soup. It is very delicious! ???? My family is from a two-year-old baby to an old man with a bad mouth. Young and old are very fond of eating!
Grass carp go head to tail, can be braised or fish soup at the head and tail!
Eviscerate, peeled! It’s okay to leave a little thorn! Remove the bone and skin cuts and grab the salt with a little salt. Add 15-20 grams of salt to 500-600 grams of water and mix well. You can use hot water to add water and then add cold water.
Cut the fish into small pieces. Try to be as thin as possible, pick up the sticky knife! Pinch into a powder by hand! Of course, you can use a meat grinder or the like, but still feel better by hand! Dad is using two knives and he is flying fast! I can't do two kitchens at home, but I still have to laugh at me with a knife and two hands. Older gingers are more spicy! ????
Below to beating, this is definitely a strength! Add eggs and starch to the fish and stir slowly to add salt water! ! ! Go straight to the hand and beat it clockwise in one direction. With the words of the master of Ewha, it is the eagle claws and the wrists to bring the arms, plus the waist strength, to have a full body exercise! By the way, you can lose weight!
Be sure to whipping the fish! ! ! From squid meat to finishing, try to finish in an hour! Don't slip in the middle! Finally, I am tired, right? Put the fish in it, you can rest, go eat a meal, go to the net! Fry in two hours! Don't ask me why, my dad said! ????
Ok, eat enough, start to fry! When the oil pan is burned to 80%, prepare a small spoon and a small bowl of cold water to make the meatballs. Grab a piece of fish in the left hand, lightly clench the fist, squeeze the fish from the tiger's mouth, and take the spoon in the right hand and dig it into the oil pan. Move fast! If you can't get too fast, the fire will open a little.
A pot can be under 25, not too much! There is a bit more on this picture. Start the fishbone a little sticky, just use a colander to gently separate it for a while, the fishbowl will slowly bulge, round, and start to roll! If it doesn't roll, just help it roll! ???? Rolling and coloring more evenly! Rolling to the golden color is OK!
After the pot is fried, heat the oil and fry the pot! After a while, the little fat man will become a cognac. It is normal! ! ! Too sweet! Can't help but eat one or two three... Eat it a little colder, don't burn your mouth!
The fishball is fried, don't rush to work, and there are by-products! Put the fish bones that had been salted before and blow them up! It can be stored in the refrigerator. When you eat it, use garlic leaves and dried chilies. Add some raw stir-fry, it is very fragrant! Going for dinner!
Five pounds of fish can be made in 80 to 90 rounds and placed in the refrigerator for free storage! Method of boiling fish balls: Take it out when you eat it, soak it in water or broth, then boil it in a casserole fire and simmer! You can add some bamboo shoots, fungus and other flavors! Stew for more than an hour or two, and the time is better! The fishball will slowly become soft and rotten, soak the essence of the soup and bite it. Don't be too satisfied!