The first time I made fish balls, I really couldn't do it.
Ten catties of fish, after careful selection, only made so little.
Others make it white and tender, QQ bomb, my fish meat is gray when I add green onions, ginger and garlic. Looking for Du Niang, it is said that the material is oxidized or not cleaned.
At this point, listening to the words of the proprietress of the vegetable market, I quickly added 6 eggs, 1 or two salad oils, stirred and stirred, and the color was darker. Turn on the fire and put the pot under the water, it doesn't look good, but it tastes good. Ate more than a dozen in one go.
I made 50 boiled fish balls and more than 20 fried fish balls.
I didn't rub it with my hands, but I dug it with a spoon, and it was all spoon-like.
It's not a success, after all, it's the first time, and I'm already very satisfied.
