1. Cargill fish is cleaned and onions, ginger and eggs are prepared.

2. Chop the onion and ginger, and soak in a little boiling water until the water is cool.

3. Cut the fish with a blade and soak it in cold water 1 hour.

4. Cut the soaked fish into small pieces.

5. According to the capacity of our own cooking machine, stir several times to make mud.

6. Add salt, egg white, sesame oil and a little onion Jiang Shui.

7. Stir evenly clockwise (if it is very thick, add onion and Jiang Shui for modulation).

8. Add appropriate amount of starch and mix well again.

9. End the basin with one hand and scrape the fish paste with the other hand for about 30 times in a row until it becomes gelatinous.

10. Add enough water to the pot and stop the fire immediately after boiling. Holding the fish mud in one hand and making a fist, squeezing out a circle from the tiger's mouth; Stick the water with a spoon in one hand, then catch the meatballs and gently put them into the water. When all the fish balls are in the pot, fire again (low fire) until all the fish balls float slowly, and then take them out.

1 1. Put it in cold water for supercooling.

12. Take it out and control the water. You can eat it right away, pack it in boxes according to your consumption, and sponsor it in the freezer.

Cooking tips

1, be sure to choose fresh fish with less thorns to make fish balls for your baby;

2. Pay attention to the problem of fishbone when picking fish, that is, fishbone will not be mashed by the cooking machine. If you don't trust, you can sift the fish paste again, which is what I did;

3. Younger children (onion Jiang Shui is lighter); Older children can also add a little pepper to taste;

4. Beating fish sauce can increase the elasticity of fish balls;

5. After the fish sauce is fully flavored, finally add starch, and add it according to the thickness of the fish sauce;

6. The fish balls should be cooled with cold water, which will make the fish balls more compact and remove the floating foam.