Ingredients: 800g fresh herring meat.

Accessories: ginger powder 1 tablespoon, appropriate amount of salt, 4 egg whites and 3 tablespoons of raw flour.

Steps:

1. First remove the main thorn from the fish (in fact, it is not necessary to cut it off, the whole piece will be easier to operate), and grind the fish with a rolling pin (this is convenient for scraping next).

2. Scrape off the fish paste layer by layer along the direction of fishbone with a thin hard spoon (fishbone is rare, so pull it out when you see it).

3. Continue to beat the scraped fish paste with a rolling pin several times (put it in the refrigerator for half an hour).

I was lazy in this step, and I used the chef's machine, which was very labor-saving. The fish paste is super good. Finally, I removed the claws (first add salt and ginger powder, then add raw flour, and finally add frozen egg whites until the fish paste is thick).

5. Beated fish sauce

6. Put water in the pot and put the meatballs on a small fire (squeeze the fish paste out of the tiger's mouth with your left hand, stick the water with your right hand with a spoon, scrape the fish balls clean and put them in the pot, and repeat this action until the meatballs are squeezed out)

7. Turn the fire to boil and remove all the fish balls.

8. Wash the hot fish balls, soak them in cold water, and then drain them thoroughly.