Detailed explanation of the homemade Q bomb [milk soup fish balls].

Practice steps

1. Select a live grass carp, hit the head of the fish with the back of the knife, knock the grass carp, and then remove the scales. After that, the knife is cut from the back of the grass carp, be careful not to cut the bile (otherwise there will be bitterness), and the head part of the fish must be pressed hard to break the head of the fish, so that the fish will be separated. Take out the internal organs of the fish, and the black film should be scraped off, otherwise it will also have a bitter taste. Finally, remove the gills and wash the whole fish. Washed fish, first chop off the fish head, cut off the fish meat on one side, remove the fish chop, cut a knife in the middle of the fish, do not cut, move the fish meat to the edge of the cutting board, shave the skin with a slanted knife, and then cut off the fish red, so that the fish balls will be very white. Shave off the fish bones on the other side, roll the fish bones and fish heads into large pieces, together with the fish skin and fish red, and put them in a bowl for later (to make fish soup).

2: Cut the shaved fish bones into small strips, and then chop the fish strips into fish puree and put them into a bowl.

3, add the right amount of ginger, salt, chicken essence, pepper crushed, and then add the appropriate amount of water (water more fish balls smooth and soft, less water fish balls full of elasticity), use your hands in one direction and force. Take another bowl, add half an egg white and an appropriate amount of corn starch, add an appropriate amount of water and evenly, when the hand grasps the corn starch water can be formed into a line, indicating that the viscosity is appropriate, then pour the corn starch water into the fish mud bowl and beat it, and the fish balls made after equalization are more smooth and tender. Then whipp hard in the direction just now, and when the minced fish sticks to the hand and the edge of the bowl, the fish balls made by the minced fish are smooth and elastic.

4, the pot is hot to remove the appropriate amount of lard, light the pot, the oil is evenly glued around the pan, sprinkle the appropriate amount of salt to prevent the fish from sticking to the pan. Pour in the fish bones, fry the yellow slightly over low heat, turn the fried yellow fish over the noodles and continue to fry the yellow. Fry the fish bones on both sides with a spoon, add ginger slices and chopped green onion and stir-fry until fragrant. After that, add an appropriate amount of two pots of wine, cover the pot and turn to high heat and simmer for 15 seconds. Open the lid, add the appropriate amount of cold water (the heated water will be fishy), cover the lid and simmer for 10 minutes. Open the lid of the pot to see if the fish on the bones is boiled, and finally filter the boiled fish soup with a leak.

5: Return the filtered fish soup to the pot and turn on low heat. Squeeze the mixed fish into the pot with a spice spoon, and when all the fish balls are ready, add the right amount of salt and chicken essence to a boil over high heat and cook the fish balls. Add the appropriate amount of green onion to the bowl, pour the prepared fish ball soup into the bowl, and sprinkle with goji berries to make it delicious.

6. Finished product drawing