Ingredients: about three pounds, fish, green onions, ginger, cooking wine, salt, white pepper, 2-3 cornstarch, egg white

Method

1

Choose fish. Generally, they are fish with small spines. Grass carp and black carp are the most commonly used. Black carp is better, and black fish is also acceptable. About three kilograms is appropriate. However, our small market only had grass carp, and the herring was said to be available only by reservation, so we chose a piece of grass carp in the middle.

2

Cut the fish. If you buy a whole fish, use a large knife to cut the fish in half from the tail up along the backbone. Remove the internal organs and fish scales and wash them thoroughly. If it is fish, cut it in half and clean it.

3

Tick fish. Slowly scrape the meat with a knife at an angle, and remove most of the fish meat. The remaining fish bones, excess head and tail parts, and subsequent fish skin are used to make soup stock, as detailed in the next step. To separate the fish bones and fish meat, Mr. Qu used a mysterious weapon - a spoon, which can be easily achieved. If you are lazy, you can just make the soup without removing the fish meat from the fish bones. Use a spoon to scrape large pieces of fish meat directly into minced fish. After my own practice, I cut off the parts without bone spurs directly with a knife, and used a spoon to remove the difficult parts. I saw that tools like tweezers are used to remove fish bones in fish ball shops. If you have suitable tools at home, you can also try it.

4

Fish soup. Heat the pan with cold oil. When the oil is hot, add the ginger slices. Fry the fish bones, excess head and tail and fish skin from the previous step. Sprinkle some cooking wine to remove the fishy smell. Pour the boiling water into the oil pan, turn down the heat and simmer to make a delicious fish soup. Mushrooms or other ingredients can be added to further enhance the freshness.

5

Chop the fish. Continue processing the fish meat and chop it with a knife until it is broken into pieces like fine sand. Just imagine the scene of Zhou Xingxing taking a peeing cow pill in the God of Cookery. I started working right and left, having a great time. Of course, fish is much easier to chop than beef. How long you should chop it depends on your own understanding and the taste you like. If you like something more delicate, then practice it for a while. If you are lazy, you can see that many recipes use a meat grinder to grind the meat. This step saves a lot of time and effort. At the same time, boil a small amount of onion and ginger water and set aside.

6

And fish. Add egg white, salt, and white pepper to the chopped fish. We don’t use MSG at home. Then pour a small amount of cooked onion and ginger water, and you can also sprinkle some cooking wine. Then use chopsticks or a rolling pin to stir the fish meat in the direction and beat it into a puree, making the fish balls crispy and elastic. At this time, you can also add an appropriate amount of cornstarch. The result is a soft, glutinous but not pulpy fish paste.

7

Scoop the fish balls. Prepare the fish soup first. If you want to eat it at home, you don’t need to remove the fish bones. Heat a pot over high heat. Heat a little oil, add onions, ginger, and small chili peppers, and pour in the broth. Grasp the fish paste with one hand, squeeze it out from the tiger's mouth, and use a spoon to scoop the fish balls into the pot one by one with the other hand. Wait until the fish balls swell and float.

8

A bowl of fish ball soup that is so fresh that you will lose your eyebrows is born! You can garnish with coriander leaves after serving. Or put the cooked thick noodles together to get the wonderful life of fish ball thick noodles! Or take out the fish balls and fry them to get crispy golden fish balls. Or cook fish balls with curry to get curry fish balls. ...Anyway, now that you have fish balls, feel free to do whatever you want.