Which Wenzhou fish balls are delicious? How to make Wenzhou fish balls delicious is the most authentic way.

? ? Fish 750g sweet potato starch 100g.

condiments

Ginger100g, onion 25g

A little salt, a little monosodium glutamate

Appropriate amount of vinegar and pepper

Steps of Wenzhou fish ball soup

1.？ Fresh in the sea? ? A fish, decapitated, scaled, eviscerated, washed and dried, then dried with a dry towel to prepare onion and ginger starch. What if it's not? ? Fish can also be replaced by mackerel or chubby fish.

2.？ Cut the fish from the back and remove the fishbone from the back. Take out two pieces of pure fish.

3.？ Cut the fish into strips.

4.？ Ginger is cut into fine powder and chopped green onion.

5.？ This step is the key: put the fish sticks, Jiang Mo and chopped green onion together, knead them with the palm of your hand until they are thick, and then add 5 grams of salt. Add minced onion, ginger, monosodium glutamate and pepper and knead until it feels sticky and tough, then add 100g sweet potato starch and knead until no powder particles are visible, thus obtaining the semi-finished product. Remember: Never put yellow wine or white wine. Once the wine is put, there is no q-strength elasticity.

6.？ Add water to the pot, bring the fire to a boil, and turn it down. Put the semi-finished fish balls in a plate, put your fingers together, scrape the fish to the edge of the plate, arrange them in long strips, put them in boiling water and cook until they float.

7.？ Put a little salt, oil, rice vinegar and chopped green onion in the bowl, cook the original soup of fish balls, pour in the cooked fish balls and sprinkle with some white pepper.

8.？ After boiling, remove and drain the water, then dip in the sauce mixed with soy sauce and vinegar to eat it dry.

skill

1. Cut the fish head, and choose the back meat to stab (500g clean meat). 2. Then cut the skin into small strips with a knife (you can also chop it into mud with a knife if you are lazy), cut the ginger into fine powder, and cut the onion into small powder. 3. This part is the key: knead the fish sticks, Jiang Mo and chopped green onion together with the back of your hand until they are evenly adhered to your hands, and then add 5g of salt. As for Jiang Mo, monosodium glutamate, pepper and so on. , feel free. Then you continue to knead until you feel sticky and tough, then you add100g (2 ounces) of stone powder and continue to knead until you can't see the powder, which makes you a dough-like semi-finished product. After supporting the next step, you can speak. 4. Put water in the pot, boil it, then switch to low fire (bubbles can be blown on the water surface), put the kneaded fish balls on the plate, knead them into small strips with chopsticks or fingers, and push them into the water. When they surface, take them out and put them in a soup bowl, sprinkle with a little chopped green onion, pepper and rice vinegar. Put some salt and monosodium glutamate in the original soup in the pot. When you feel almost ready, pour it on the soup bowl and fish balls.