1. One grass carp, with scales, gills and viscera removed, is cleaned

2. One grass carp, with scales, gills and viscera removed, is cleaned

3. Cut the meat on both sides of the fish along the fish bones

4. Remove the skin and red meat closely attached to the skin

5. Cut into large pieces and clean. Add minced fish, and squeeze out the excess water

8. Grind fresh ginger into Jiang Mo, mince coriander, add salt, sugar, white pepper and a small amount of starch according to taste

9. Grasp minced fish with your hands, and beat it repeatedly. 1. Put water in the pot, bring it to a boil, take a proper amount of minced fish in your hands, and pour it several times with your left and right hands to form one. The fish ball soup is ready

13. The original soup is original

14. It is refreshing

Tips

If there is no water, the fish ball will be difficult to rotate, but if there is too much water, the fish ball will also be scattered, so use sand cloth to squeeze out the excess water, so that the fish ball can be molded. The squeezed water also contains many nutrients, which can be poured into the pot and mixed with the fish head and bones. Without a cooking machine, chop it into minced meat by hand, which will better control the water quantity and make it easier to work hard, but you must be careful to pick up the big fishbone. Adding white pepper, fresh ginger and coriander powder to the minced fish can remove the coldness of the ingredients themselves, and remove the fishy smell and improve the taste; Starch can be added or not. With starch, fish balls will bounce, without starch, fish balls will be tender, but the taste will be divergent, so the dosage of starch is determined according to your own taste requirements. The prepared fish balls can be eaten in clear soup or cooked in hot pot; If a small amount of pork is added to the fish, it will be better, and it will be more delicious and more chewy.