How to eat fish balls in hometown

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy way to eat hometown fish balls. If you are interested, come and learn it quickly!

1. Peel the skin and bones of the fish, cut into one-inch long pieces, and then cut into small strips lengthwise (like shredded meat, but cut along the texture of the fish). Add chopped onion, ginger and fine salt. See Figure A above

2. Mix the fish, onion, ginger and salt evenly and marinate for at least 2 hours. This step is critical as it allows the salt to firm the fish meat. I marinated it overnight and controlled the amount of salt. See Figure B above

3. Mix the marinated fish with a small amount of sweet potato starch (I usually use 2 spoons of sweet potato starch for one piece of fish). It must be sweet potato starch and cannot be replaced with other cornstarch, otherwise it will never have a chewy and tender texture. Marinating the fish is the key, and using sweet potato flour is the key among the keys. Success or failure depends on this one move! See Figure C above

4. Put on food safety gloves and knead the fish meat mixed with sweet potato flour until it becomes very sticky. It takes about 10 minutes. See Figure D above.

5. After the water in a large pot boils, use your index finger and thumb to pick up the fish meat and put it into the boiling water. Don't worry about it, it will float to the water naturally when it is cooked. Just wait until you have picked the fish meat before you pick out the cooked fish balls.

Housewives, after reading the editor’s introduction, are you unable to hold back? Then quickly enter our kitchen and make your own hometown fish balls in our own world.