Cool the fish to dry the surface moisture, take out the clean fish, spell out the fish bones, eat the fish, beat the fish paste with a stick cone, add egg white and salt to taste, continue to beat the fish paste until it sticks to your hands, then squeeze it into fish balls by hand, put it in clear water, and cook the fish balls in 80% hot water until the fish balls float, then take them out. Boil the soup (or water) to 65,438+0,000 ml with medium fire, put the fish balls in a boiling pot until they float, immediately remove from the fire, add laver, chopped green onion, monosodium glutamate, fish sauce, sesame oil and pepper, and then put them in a soup cup or bowl.

Chaozhou fish balls belong to Cantonese cuisine and are one of the famous traditional dishes of Guangdong Han nationality. Delicious, nutritious, smooth and delicious, as white as porcelain, crisp but not greasy, it is a common food at banquets. Then stir it vigorously into a paste. Take out a proper amount of fish paste by hand, squeeze out meatballs from the tiger's mouth, put them in boiling water with medium heat, and take them out when they float to the surface. Take it out to dry. You can cook or make soup. Add an egg white, egg yolk, salt, sugar, pepper, onion ginger, sesame oil, fish sauce and starch to the prepared minced fish, and beat it into a paste clockwise.

The earliest Chaoshan beef balls originated from Hakkas, who raised cattle to eat. But because fresh beef is not convenient for long-term preservation, they chop it, add salt, squeeze it into balls and cook it for preservation. Later, a Chaoshan man learned the production technology from it and brought it back to Chaoshan area to improve it, turning it into Chaoshan beef balls, which are now popular in the streets. Push, pull and pat hard with your hands until the meat soup sticks to your hands, then grab a mass of meat soup with your right hand, squeeze it into your palm repeatedly with your fingers, and squeeze it into pills through the gap between your index finger and thumb.

You must pump the beef several times. After the beef stuffing is thick, add proper amount of monosodium glutamate, chicken essence, sugar, pepper and baking powder, stir well, and finally add proper amount of edible oil, stir well and marinate for 2 hours. Beef must be stripped of fascia and twisted with a blender for three times, because only in this way can the muscle tissue of beef be destroyed to the maximum extent, thus expanding the contact surface between protein and water in the muscle and increasing the water retention capacity.