There are many ways to eat fish balls. First of all, you need to prepare 500 grams of grass carp, 3 eggs, 50 grams of wet starch, chicken juice, cooking wine, refined salt, ginger juice, monosodium glutamate and cooked lard. We need to use an egg white separator. Separate the egg white and yolk of the egg, and then choose to foam the egg white for later use. Remove the bones, scales and skins from grass carp, take the meat, then pat it loose with a blade from light to heavy, then pat it slowly with the back of the blade from light to heavy, and beat it into mud for use. We put all the fish sauce in the basin and stir it in the same direction. When the fish paste is sticky, you can squeeze out a meatball by hand. Then put it in cold water. If it is found that fish balls can float, it is necessary to immediately add beaten egg whites and wet starch, as well as monosodium glutamate and cooked lard to the fish slurry. Then continue to stir in the same direction. We squeeze the stirred fish sauce into balls by hand and then put it in cold water. After all the squeezing, we can choose to cook on high fire. After the water is boiled, you can remove the floating foam on it and let the fish balls roll in boiling water for 3 minutes before you can take them out to eat.