Ingredients: 500g fresh fish, water, salt, monosodium glutamate and onion.

Method:

1, wash the fish and lay them flat on the chopping block. It is better to have fish skin. Of course, I bought frozen river fish from a German supermarket, and the bones of the fish have been removed directly. It is easier to make fish balls.

2. Holding fishtail in left hand and sharp knife in right hand. The knife makes a 45-degree angle with the chopping board, scraping the minced fish from the tail to the stomach. When scraping, the strength should be appropriate, and the knife must not be perpendicular to the chopping board, otherwise the minced fish will not be fine.

3. Roughly estimate the scraped fish slurry, and then add the same amount of water. The ratio of fish slurry to water is 1: 1.

4. Stir well with a pulverizer or blender, and the fish sauce and water will be integrated.

5, then wash your hands, first add the right amount of monosodium glutamate and onion, then add salt to your left hand, and keep stirring in one direction with your right hand until you feel that the fish paste is thick, indicating that the salt content is enough. At this time, the fish paste is very sticky and feels very strong.

6, prepare a pot of water, heat, the water temperature is not too high, and then squeeze out a small group of fish paste from your hand one by one and drop it into the water one by one. When making fish balls one by one, be sure to control the water temperature, not too high.

7. When there are more and more fish balls in the water, you can fire. When all the fish balls in the water float, they can be fished out with a colander to cool.

Small coup to deal with fishbone: You can easily separate fishbone with a copper net with proper mesh. That's what professional chefs do.