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 in one direction.

2. When it is stirred into a thick paste, try to squeeze a fish ball with water and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in the same direction to obtain fish balls.

3. Then squeeze the fish balls into fish balls with a diameter of 3 cm by hand, put them in a cold water pot and boil them over high fire (keep them slightly open for 3 minutes).

Skim off the floating foam and take out the fish balls with a colander.