Grass carp 1

Appropriate amount of leek

8 grams of salt

Soy sauce 10g

Starch 30g

2 egg whites

20 grams of rice wine

3 grams of sugar

Method for wrapping fish balls by hand

1 grass carp weighing about 3 kg was slaughtered.

Cut the whole fish into two pieces along its spine.

Gently take out a whole row of fish bones from the fish's stomach with a knife.

Two intact fish after removing the fishbone.

Tear off the skin of the fish, and the color of the fish balls will be whiter and brighter after peeling.

Put the fish in a cooking machine and beat it into fish paste. Beat the fish for a while to make sure there are no small bones in the fish. Rub the fish paste carefully with your hands several times to check whether there are broken bones in the fish paste.

Divide the fish sauce into two parts. Add 4g of salt, soy sauce 10g, starch 15g, egg white 1g, rice wine 10g, and 3g of white sugar to one portion, and stir evenly to make stuffing. The other fish sauce is not soy sauce. Add the remaining seasonings and stir well.

Fish paste is used as stuffing to make small fish balls, which are frozen in the refrigerator for 2-3 hours. Frozen fish sauce is easier to wrap the outer layer of fish. If the fish paste is too sticky, you can wear disposable plastic gloves.

Take a proper amount of fish sauce and wrap the frozen fish balls.

If you can't eat it all at once, put it in the refrigerator and freeze it. You can eat it at any time and take it at any time. After the water is boiled, add a little salt to the soup, cook the fish balls and take them out. Add leek and a little sesame oil to taste.