1, fish, water, egg white, wet starch, refined salt, onion and ginger juice, monosodium glutamate and cooked lard.

2. Chop the fish into fish paste, add 40 grams of water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction.

3. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch, 5g monosodium glutamate 1 and 5g cooked lard, and still stir in the same direction to obtain fish balls.

4. Squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire, skim off the floating foam, and take out the fish balls with a colander.

How to make meatballs:

1, prepare pork stuffing first, and it is best to use lean meat instead of fat meat.

2. Then add onion, ginger, garlic, chicken essence, pepper water, soy sauce, salt, edible oil, sesame oil and thirteen spices to taste.

3, you can put an egg, so that the meatballs taste better and are not easy to disperse.

4, you can also put some meatball powder, so that the meatball taste will not be too hard, and the meatball powder can also be ground with bread crumbs or dried steamed bread made by yourself.