Composition:

1. Material: 500g of croaker, 40g of clear water, 3 egg whites and 50g of wet starch.

2. Seasoning: 4g of refined salt, 25g of onion and ginger juice, 0.5g of 65438+ monosodium glutamate and 50g of cooked lard.

Exercise:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction.

2. 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,1.5g monosodium glutamate, 50g cooked lard, and still stir in one direction, that is, fish balls.

3. Then 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, keep it slightly open for 3 minutes, skim off the floating foam, and take out the fish balls with a colander.

Note: If you can't finish it all at once, you can put some fish balls in the freezer.