How to make Wenzhou fish balls

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. So, let me introduce to you the specific method of making Wenzhou fish balls.

1.121 Slice the fish meat starting from the tail and along the back spine

2.212 Clean the croaker

3. Slice off two pieces of pure fish meat, and the bones can be cooked with pickles and eaten in soup

4. Remove the bones from the fish and cut it into thin strips. Chop the green onion and ginger.

5. Put the fish meat, chopped green onion and ginger into a large bowl, add a little cooking wine and appropriate amount of salt, grab it hard with your hands, then add cornstarch and knead it. (The ratio of cornstarch to fish is about 1:5)

6. Knead until it feels sticky and tough, then it is ready. Knead more to make the fish balls more chewy.

7. The prepared fish dough can be placed in the refrigerator for half an hour, and the taste will be better

8. Start making fish ball soup. Bring the water to a boil, then turn down the heat and put the fish dough on a large spoon.

9. Use four fingers of your other hand to scrape the fish meat to the edge of the spoon, shape it into long strips, and put it into the boiling water (it was difficult to take pictures because I was holding it with two hands)

10. Cook until it floats up and then remove from the water.

11. You can eat it directly by dipping it in vinegar, or you can make fish ball soup or fish ball noodles. The general seasoning for fish ball soup is to add some salt, chicken essence, rice vinegar, lard, and finally sprinkle some chopped green onions and pepper!

12. A bowl of light and fragrant Wenzhou fish ball soup

Wenzhou fish balls need to be carefully crafted before they can be served, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.