I. Raw materials and ingredients
Choose fresh fish 10 kg, first-class dry starch (potato powder) 5 kg, and pork belly 4 kg -5 kg (as meatball stuffing), which are respectively dried fish 6 kg, onion 2 kg -6 kg, shrimp oil 5-6 kg, first-class soy sauce 4-5 kg, monosodium glutamate 1 2 kg and pepper/kloc.
Second, the production method
Chop fresh fish (preferably eels and sharks) into mud (or mince with a meat grinder), add water and salt, pour into a basin, and stir vigorously for about 20 minutes. After the fish soup comes out, add dry starch and stir it into a sticky paste. In addition, chop pork belly into meat paste, shrimp into powder, onion into fine powder (some into onion beads), pour into a basin, add soy sauce, stir into meat paste, and knead into small round particles. Then, wrap the stuffing in the fish soup paste, squeeze out the meatballs with your thumb and forefinger and put them in a clear water basin. After the fish balls are wrapped, they should be cooked in cold water and picked up on low fire. Finally, put the bone soup into the pot, add shrimp oil and a little monosodium glutamate, put the cooked fish balls into the pot and cook until the balls swell, sprinkle sesame oil, pepper and onion beads, and the whole fish balls are ready.