More than 12 months
150g Spanish mackerel
40g pork stuffing
30g egg white
Proper amount of oil / lemon / fresh mushroom powder / scallion
Step 1·Reference month age·
Step 2Scrape the minced fish along the skin. Pay attention to be slow in the scraping process as much as possible. Don't mix the fish bones.
Step 3Then chop the minced fish. Be sure to chop it very finely.
Step 4Add pork stuffing, egg white, fresh mushroom powder and scallion into the fish, and squeeze in lemon juice to remove the fishiness.
Step 5Add pork stuffing, egg white, fresh mushroom powder and scallion into the fish, and squeeze in lemon juice to remove the fishiness.
Step 6Boil water in the pot and turn it into a low fire.
Step 7Put an appropriate amount of fish mud in your hand, squeeze it out of the tiger's mouth, and put it into the pot with the help of chopsticks or spoon.
Step 8Stir the meatballs gently to avoid sticking. Cook until the meatballs change color and float. Remove them and put them aside.
Step 9Dice the shallots.
Step 10Brush the oil in the pot and stir fry the scallions first.
Step 11Add an appropriate amount of hot water into the pot, and then add 2 ~ 3 pieces of curry.
Step 12Continue to stir fry until the soup is thick.
Step 13Finally, add the freshly cooked fish balls and stir fry them evenly so that each fish ball is wrapped in curry.
Step 14Finally, put it on the plate and eat it with the staple food.