Fish balls are unique in production, varied in eating methods and unique in flavor, which makes people feel full. To process this dish, live grass carp (carp, herring and so on) should be used. ) Weighing about 1000g, peel and cut open, remove spines, chop fish and a little fat pork, put them into a small pile of washed pebbles, mash them with a wooden stick, sprinkle with a proper amount of pepper and refined salt, add a little egg white, mix well into small balls, or cook them in soup.

Tender, smooth and delicious, fragrant and refreshing.