1. selecting materials (fresh silver carp, bighead carp, etc.)-washing-picking meat-rinsing-dewatering-fine filtering-chopping-seasoning-shaping-boiling (or frying)-cooling-packaging (or direct selling).

ii. formulation of auxiliary materials

based on 5kg of fish, 1kg of salt, 3kg of starch, .5kg of sugar, .75kg of monosodium glutamate, and appropriate amount of ginger juice, the water content of which is generally 5-6% of the weight of fish.

3. Key points of operation

1. Material selection: Silver carp and bighead carp with a weight of 1.25-2.5 kg, thick meat and high freshness are selected.

2. Scrape the meat: cut and clean the fish, from the tail to the neck, gut and spine, remove two pieces of meat from the back, and refrigerate first before scraping the fish. When operating, it is necessary to scrape along the fiber lines, and the inclination angle of the knife is 45 degrees, so as to scrape the fish into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, make the fish white early, and then filter the water with clean new gauze.

3. Chop: put the fish flat on the chopping board and chop it rhythmically in sequence with double knives until the fish turns slightly white and feels sticky. Pay attention to chop it thoroughly to make the fish all muddy. This process can also be operated by a meat grinder, but the processed fish balls have poor taste.

4. stirring: put the fish paste in a container, first add about 7% clear water, the total amount of water is 1.7 times that of the fish, use bamboo chopsticks to spread the fish paste, then add the auxiliary materials, and after stirring hard, the surimi protein is transparent.

5. Pill squeezing: clean the mouth of the iron pot, fill it with clean water, and prepare another spoon with smooth edge. Hold the minced fish in your left hand, squeeze it out of the tiger's mouth into round particles, catch it with the spoon in your right hand, and put it into the clean water pot. The fish balls should be clean and neat, with round shape and high gloss. The extruded fish balls are soaked in clean water for about half an hour to prevent sticking during cooking.

6. Boil (or fry): Boil (or fry) the negative balls with strong fire, and the fish balls with weak fire will only be uncooked, which will spoil the taste after a long time. When cooking, it is also necessary to prevent the water from boiling too much, so as not to crash and break the fish balls. After the fish balls are cooked thoroughly, they are taken out of the pot, which is the finished product.

Note: 1. Fish for making fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of fish and the fiber of fish meat.

2. Grasp the proportion of fish, salt and water. If there is too little salt and water, the fish floss is not sticky, and the soup is easy to be turbid. On the contrary, the fish balls are easy to harden and sink without floating.

3. Stir with dry starch, the fish balls are tough and elastic. If stir with water starch, they are soft and tender, but the elasticity is slightly poor.

ingredients: 3g of fresh silver carp fish, 75g of chicken soup, 3g of refined salt, 1g of monosodium glutamate, 2g of bean sprouts, 2g of cooked bamboo shoots and chicken oil, 2g of water-soaked mushrooms and 1g of cooked ham.

Exercise:

1. Chop fresh silver carp fish into paste, add clean water, refined salt and monosodium glutamate, stir and squeeze into fish balls by hand;

2. Put the fish balls in a cold water pot, float for 1 minutes, then put them on a medium fire, add cold water when the water is near boiling, and do this for three or four times to prevent the water from boiling, and take them out and drain;

3. Boil the chicken soup in another casserole, put the fish balls into the chicken soup, add refined salt, monosodium glutamate and bean sprouts, and then pour into the pot;

4. Boiled bamboo shoots and water-soaked mushrooms are slightly soaked in boiling water. Cooked ham slices and bamboo shoots are placed on the fish balls at intervals, and the mushrooms are topped, surrounded by bean sprouts, and topped with chicken oil.