Actually, the answer upstairs is too professional. If it weren't for the chef, you couldn't make fish balls.

Fish processing is actually very simple. If you slice the fish from its spine, it will be two pieces of fish.

Then scrape the fish off with a knife. It takes about 10 minutes to scrape gently.

Then chop it into velvet.

Don't say shrimp. It's easy to cut, but not too much shrimp.

Cut a small piece of ginger without onion. Actually, just put ginger. It must be cut very finely.

Then add salt, monosodium glutamate, sugar (less) and a little white pepper to make sure it is white.

Egg white should not be yellow, about 2.

Then stir. The most important thing is to stir in one direction, not for a while.

Add a little dry starch. It is best to add it while twisting.

In short, meatball stuffing must have high viscosity.

Then you can squeeze meatballs. The meatballs should be put into boiling water, but the water can't be boiled, otherwise the meatballs will bloom.

Fish balls are well cooked, about 1 minute.

Be sure to cool it in cold water after taking it out.

And then eat whatever you want.

Note:::: It is best for mackerel to make stuffing at a uniform speed in one direction. It takes about 7\8 minutes for a tired person.