Ingredients: 5g of fish, 125g of corn starch, 4g of water and 1 egg white.

auxiliary materials: 18g of salt, 1 tablespoon of monosodium glutamate, 1g of chives and 1g of Jiang Mo.

Steps:

1. After the fish is cleaned, cut the fish pieces along the fish bones.

2. Remove the skin from the cut fish pieces.

3. Then soak the fish pieces in water, remove the blood and rinse them twice.

4. Drain the washed fish pieces.

5. put the fish in the cooking machine and beat it into a paste. of course, it is better to chop it slowly if you have time.

6. Add chopped green onion and ginger and mix well in one direction.

7. Add starch and mix well again.

8. Add it into water, and start to stir hard in one direction by hand, then add it into salt and stir.

9. Finally, add some monosodium glutamate and an egg white to continue stirring.

1. When you feel that it has been stirred, squeeze one into cold water and try it. If it floats, it will be fine. Otherwise, continue to stir.

11. Squeeze the stirred fish paste out of the meatballs by hand.

12, a large pot of cold water, put all the balls in.

13. Bring it to a boil over medium heat. When it is cooked, you can eat it!