Fish balls in broth

Ingredients: 500g fish, 40g water, 3 protein, 50g wet starch.

Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.

Do:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt, and 25 grams of onion and ginger juice, and stir evenly along the direction;

2. Stir until thick. Try to squeeze the fish balls by hand and float them in cold water. Then add the whipped foamed egg white 3, 50g of wet starch, 0.5g of 65438+ monosodium glutamate and 50g of cooked lard, and stir along the direction to obtain fish balls.

3. Squeeze out the fish balls with a diameter of 3 cm by hand, put them in a cold water pot and cook them (keep them for 3 minutes), skim off the foam and take them out with a colander.