![](/images/node/31/312893.webp?1638108723)
原料
鲢鱼一条5斤以上;: , 猪油半斤;: , 盐适量,葱姜水适量,葱花适量:
步骤
1鲢鱼一条,洗净,切为两爿
![](/images/seq/136/1363327.webp?1638126058)
2去头去尾去皮去大骨
![](/images/seq/136/1363328.webp?1638126058)
3取鱼肉,切碎。简单处理的话有刺
![](/images/seq/136/1363329.webp?1638126058)
4精细处理去小骨刺,需要极大耐心,将耗费大量时间。我做给小朋友吃,所有骨刺全去掉
![](/images/seq/136/1363330.webp?1638126058)
5切碎后的鱼肉
![](/images/seq/136/1363331.webp?1638126058)
6放入绞肉机
![](/images/seq/136/1363332.webp?1638126058)
7打成鱼蓉
![](/images/seq/136/1363333.webp?1638126058)
8用打蛋器不停同方向搅打,加入适量葱姜水,盐,继续搅打
![](/images/seq/136/1363334.webp?1638126058)
9加入半斤猪油,继续搅打
![](/images/seq/136/1363335.webp?1638126058)
10继续加葱姜水并搅打,直到像打发后的奶油,就成功了。
![](/images/seq/136/1363336.webp?1638126058)
11冷水小火,用虎口和汤匙做成圆子状,捂热,不沸腾。做得好的鱼圆自己在水里会浮起来
![](/images/seq/136/1363337.webp?1638126058)
12长时间捂热,会变白
![](/images/seq/136/1363338.webp?1638126058)
13起锅,撒上葱花,大功告成!
![](/images/seq/136/1363339.webp?1638126058)
14成品雪白
![](/images/seq/136/1363340.webp?1638126058)
15轻轻晃动会抖,可见柔嫩程度
![](/images/seq/136/1363341.webp?1638126058)
小技巧
葱姜水一点点加,加一点打匀,再加一点打匀,这样不会加过头了。