1: Formula of boiled fish balls (based on 100 kg): 80 kg of fish, 6 kg of pork, 2.5 kg of refined starch 1 kg of refined salt, 0.1/kg of monosodium glutamate, 0.1/kg of chopped green onion1kg of liquor. Formula of fried fish balls (based on 100kg): fish 80kg, pork 4kg, refined starch 10kg, refined salt 2.5kg, monosodium glutamate 0. 1kg, chopped green onion 1kg, Jiang Mo 1kg.

Formula 2: Steamed fried fish balls Formula (percentage): hairtail 65kg, pork 10kg, bread flour 10kg, agar powder (cold day flour) 1kg, and refined salt 2. 5kg, 3kg of finished soy sauce, 5kg of mashed garlic and 0. 1kg of monosodium glutamate.

Agar powder is used in Formula 2, which greatly changes the taste of fish balls, because 1 kg agar powder (cold-day powder) can swell to 30 kg when it meets water, and a large amount of water is stored in the fish balls, which greatly increases the softness and tenderness of the fish balls, and the taste is closer to that of fresh hairtail, which improves the hard and fluffy taste of the fish balls in Formula 1 and Formula 2.