Fish balls, a traditional dish of Han nationality, are often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan Province and Fuzhou, Jiangxi, and belong to Cantonese cuisine or Fujian cuisine. Also known as "water pill", it was called "fish pill" in ancient times. Because it tastes delicious, it can be used as a snack ingredient and soup, and it is an indispensable seafood delicacy for coastal people. Fish balls are famous for their attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Chop the fish, add proper amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, add potato powder, stir well, squeeze it into small balls, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets. Production method: common fish balls

Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch.

Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate/kloc-0.5g, cooked lard 50g.

Practice:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt, and 25 grams of onion and ginger juice, and stir well in one direction;

2. When it is stirred to be sticky, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g of wet starch, 50g of monosodium glutamate1.5g and 50g of cooked lard, and still stir in one direction, thus obtaining the fish ball material.

3. Then, squeeze the material into fish balls with a diameter of 3 cm by hand, put them in a cold water pot, boil them on fire (keep them slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.