Ingredients: grass carp 1, egg white 1, ginger, onion.

Accessories: 2 tablespoons of edible salt and appropriate amount of starch.

1. Prepare a grass carp and remove the scales and internal organs. The black membrane of the abdomen is also removed, and then washed with clear water.

2. Cut off the fish head and cut the fish from the tail along the big bone in the middle. Be careful not to hurt your hand.

3. Remove the fishbone from the abdomen, then remove the skin and the red part of the fish back. The red part has a fishy smell and is not suitable for making fish balls.

4. Cut the fish into small pieces, add clean water and wash it several times to clean the bleeding water. You can soak it in clear water for 5 minutes.

5. Prepare a proper amount of onion ginger and put it into onion ginger water.

6. Put the fish in a meat grinder, add appropriate amount of onion and Jiang Shui, and make fine fish sauce. The finer the better.

7. Pour the beaten fish paste into a basin, add an egg white, 2 tablespoons of edible salt and appropriate amount of starch, and keep stirring in one direction until the fish becomes firm.

8. Grab a handful of fish by hand, squeeze it into the shape of a meatball, catch it with a spoon, and then put it in a cold water pot.

9. After all the fish balls are put into the pot, turn on a small fire to boil the water without stirring. You can gently shake the bottom of the pot and add 1 bowl of cold water to keep the water from boiling.

10, the fish balls become bigger and float, and then take them out and put them in the basin.

1 1, soak in ice water.

12, finished product drawing.

Matters needing attention in making fish balls

1. Fish selection: Choose fresh and tasteless fish, such as cod, perch and crucian carp, which are suitable for making fish balls. Fish scales should be intact, fish should be elastic, no obvious discoloration or damage.

2. Boning and peeling: Boning and peeling the fish to ensure that the fish is clean and free of scales, bones or other impurities. Be careful not to cut yourself during bone removal.

3. Cut the fish: cut the fish into small pieces, and then chop it into fish paste with the back of a knife or a kitchen knife. Chop evenly until the fish becomes sticky and elastic.

4. Seasoning: According to personal taste, add appropriate amount of salt, monosodium glutamate, pepper, ginger and garlic. You can add a small amount of starch according to your own preferences to improve the taste of fish balls.

5. Stir evenly: Stir the fish and seasonings evenly until the water in the fish sauce is fully stimulated and the fish sauce becomes more viscous.