1. Slaughter and wash chubby fish, rinse peeled fish with clear water 10 minute, remove red blood and impurities to make the fish white and tender, and filter the water with clean gauze;
2. Prepare two teaspoons of dry starch (about 10g), two eggs (egg white), and appropriate amount of lard, monosodium glutamate, ginger juice, white pepper and salt;
3. Chop the cleaned fish into paste, put it in a container, add white pepper, then add dry starch, ginger juice, monosodium glutamate, salt, a bowl of water, egg white and lard; Stir vigorously in one direction every time you feed until the fish protein solidifies and is transparent and colloidal;
4. Fill a big basin with clear water, grab a mass of minced fish with your palm, squeeze a mass out of the tiger's mouth, dig it out with a spoon and raise it in clear water;
5. The meatballs need to be soaked in clear water for about 10 minutes to prevent the pot from sticking when cooking;
6. Then put the bowl filled with meatballs on a medium fire, and add cold water when the water is about to boil to prevent the water from boiling three or four times. The fish balls are cooked and taken out of the pot, which is the finished product.