1. Ingredients: 500 grams of rice fish midsection, 49 grams of minced green onions, 23 grams of ginger, 23 grams of cooking wine, 23 grams of cornstarch, 57 grams of salt, 34 grams of black pepper, egg whites (this egg ) 34 grams.

2. Wash the rice and fish meat, and chop the ginger and chives into fine pieces.

3. If you don’t like to eat minced ginger and green onion in the fish balls, you can use green onion and ginger water instead. That is, boil the minced green onion and ginger in hot water, or put it in warm water. Stir with a blender, or put it in warm water with your hands to squeeze out the onion juice and sauce.

4. Remove the fish bones and bones from the rice fish meat, separate the fish meat and fish skin, cut the fish meat into small pieces, and chop it into pieces with a knife.

5. Add minced ginger and chives and continue to chop, then add salt, cornstarch, cooking wine, and black pepper and chop until the fish meat is more delicate.

6. Put the fish paste into a large bowl, add two egg whites, and stir vigorously in the same direction with chopsticks until the fish meat is thick and thick.

7. If you use onion and ginger water instead, put it in the pot and add water to heat it up, then reduce the heat to low. Use two spoons to make a fish ball and put it in the pot to cook. The small spoon should be soaked in cold water so that the fish

8. You can also put the fish paste into your hand, squeeze out a fish ball from the tiger's mouth, and use a spoon to scrape the fish ball into the pot. The spoon must be soaked in cold water so that the fish balls will not stick to the spoon and will slide into the pot more easily.