Ingredients: salt 5g, starch 5g, ginger 10g, onion 10g, sugar 3g, cooking wine 10ml.

The practice is as follows:

1. Wash the fish, remove the head, select the fish body, and cut it from the fish with a knife.

2, the fish is divided into two.

3. Take a fish with bones, with the back facing up, and cut the bones from the tail with a knife.

4. Remove the fish skin.

5. Cut into smaller fish fillets.

6. With the "S" cutter head, pour the fillets into the "Hanyi" cooking machine, add the ginger and onion, open the "3" file and stir evenly, slightly gelatinous.

7. Take out the minced fish, add corn starch, egg liquid, salt, sugar, pepper and cooking wine, stir the seasoning by hand, grab the minced fish, and then fall into the basin for about 20 times in a row. You will find that this kind of fish is very elastic and sticky. Continue to decline. The longer it falls, the more q the fish becomes.

8. Surimi has become gelatinous. Boil the water in the pot, squeeze the fish balls out of the tiger's mouth, put them in the pot one by one, turn them white and surface.

9. Take out the fish balls with a colander and soak them in cold water for 5 minutes, which will make the meat more compact.

10, delicious fish balls are finished like this. Dehydrate the cooked fish balls, fry them in a pot, and dip them in curry juice to eat curry fish balls.