How to remove bones from grass carp for making fish balls

It is common to use grass carp to make fish balls, because grass carp has more meat, fewer fish bones, the meat is very tender, and the nutritional value is also very good. When making fish balls with grass carp, you must first shave off the meat from the fish. The big fish bones should be picked out, while the small ones can be chopped up with a knife. Then use the back of a knife to pound the fish meat into fish paste. Then proceed to make the fish balls.

How to remove fish bones when making fish balls:

1. First of all, when making fish balls, you can choose fish with fewer bones and fish bones, such as grass carp. For such fish, you can simply pick out the large bones after filleting the fish, and chop up the small bones with a knife.

2. If you feel that chopping is not easy, you can learn how to pick out the thorns. After filleting the fish, spread the fish meat flat on the chopping board, and use the blade of a knife to smear the fish meat on the board diagonally. If you spread it thinner, you will be able to see the bones in the meat. This process requires us to be patient and careful, otherwise it will be difficult to pick out all the thorns. This is the first method, there is also a second one.

3. After filleting the fish, use the back of the knife to beat the fish meat hard until it becomes soft, then use a knife to check it carefully.

4. Now generally you can just wash the fish and take it to some stalls. They have a meat picking machine specifically for this, which saves some effort and makes the picking cleaner, and the fish balls are also smoother.

Ingredients: 440g grass carp. Accessories: chopped green onion and ginger, a little white pepper, a coriander, 3g salt, 10g sugar, two teaspoons starch.

1. Take a grass carp, remove the scales, gills and internal organs, and clean it.

2. Take a grass carp, remove the scales, gills and internal organs, and clean it.

3. Cut the meat on both sides of the fish along the fish bones

4. Remove the fish skin and the red meat attached to the skin

5. Cut into large pieces, wash, put into the broken wall conditioning cup, add appropriate amount of water

6. Start the program, adjust the speed, and beat the fish into minced fish

7. Take a piece of gauze, put the fish paste into it, and squeeze out the excess water

8. Grind fresh ginger into minced ginger, chop coriander, add salt, sugar, white pepper powder and a small amount of starch according to taste.

9. Grab the minced fish with your hands and beat it repeatedly to make it stronger.

10. Put water in the pot and bring it to a boil. Take an appropriate amount of fish paste on your hands and pour it repeatedly with your left and right hands to make a firm fish ball.

11. Put it into the pot and cook it

12. Pour the fish balls and fish soup into a bowl. The fish ball soup is ready.

Cooking skills 1. If you don't add water, the fish meat is difficult to turn, but if there is too much water, the fish balls will also fall apart, so use gauze to squeeze out excess water so that the fish balls can be formed. There are also many nutrients in the squeezed water, which can be poured into the pot and stewed with the fish head and bones. It tastes good and there is no waste; 2. If there is no food processor, chop it into minced meat by hand to better control the amount of water and make it easier to work, but be careful to pick out the big fish bones; 3. Add white pepper, fresh ginger, and coriander to the minced fish to remove the coldness of the ingredients themselves, and to remove the fishy smell and enhance the flavor; 4. Starch can be added or not. With starch, the fish balls will be more bouncy. Without starch, the fish balls will be more tender, but the taste will be divergent, so decide the amount of starch according to your own taste requirements; 5. The finished fish balls can be eaten with clear soup or cooked in a hot pot; 6. It is better if a small amount of pork is added to the fish meat, which will not only taste more delicious, but also more bouncy.