Choose materials (fresh silver carp, bighead carp, etc.). )-cleaning-removing meat-rinsing-dewatering-fine filtering-cutting-seasoning-shaping-boiling (or frying)-cooling to obtain the finished product.

According to 50 kg of fish, take 1 kg of salt, 3 kg of starch, 0.5 kg of sugar, 0.075 kg of monosodium glutamate, and appropriate amount of ginger juice, the water content is generally 50-60% of the fish weight.

Key points of operation

1. Material selection: 1.25 ~ 2.5 kg silver carp and bighead carp with thick meat and high freshness are selected.

2. Scraping meat: cut and clean the fish, from the tail to the neck, remove the internal organs, remove the spine, remove the two pieces of meat on the back, and then scrape the fish. When operating, you need to scrape along the fiber line, and the inclination angle of the knife is 45 degrees, so that the fish can be scraped into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, so that the fish will turn white early, and then filter the water with clean new gauze.

3. Chop: put the fish flat on the chopping board and chop it rhythmically in sequence with double knives until the fish turns slightly white and feels sticky. Be careful to chop them thoroughly so that all the fish will turn into mud. This process can also be operated by a meat grinder, but the processed fish balls taste bad.

4. Stir: put the fish paste into a container, first add about 70% clear water, the total amount of water is 0.7 times of 65438+ fish, spread the fish paste with bamboo chopsticks, then add auxiliary materials, and after stirring vigorously, the surimi protein is transparent.

5. Squeeze pills: clean the iron pot mouth, fill it with clear water, and prepare a spoon with smooth edge. Hold the minced fish in your left hand, squeeze it out of the tiger's mouth into round particles, catch it with a spoon in your right hand and put it in a clear water pot. The action should be clean and neat. The shape of fish balls should be round, and the gloss meter should be very high. The extruded fish balls are soaked in clean water for about half an hour to prevent sticking during cooking.

6. Boil (or fry): Boil (or fry) the negative pill with strong fire. If the heat is not strong, the fish balls will only be raw and will not taste good after a long time. When cooking, you should also prevent the water from boiling too much to avoid breaking the fish balls. The fish balls are cooked and taken out of the pot, which is the finished product.