1. Ask the fish boss to remove the fish bones from the fat head and tail in advance and divide them into two parts (the fish bones cannot be wasted and can be used for fish soup). Chop green onions and mince ginger and set aside;

< p>2. Wash the fish meat and use a spoon to scrape off the fish meat (scrape in the direction of the fish meat). Do not remove the fish red color close to the fish skin, which will affect the color of the fish balls;

3. The scraped fish meat Use a knife to chop into a puree;

4. Soak the chopped green onion and ginger in boiling water;

5. Put the minced fish into a container, add rice wine, egg white, chicken essence, and pepper. Salt, stir well;

6. Add appropriate amount of soaked scallion and ginger water to the stirred fish paste, stir well, add the scallion and ginger water in batches;

7. Beat until fluffy, white and very sticky;

8. Add appropriate amount of cornstarch and mix evenly;

9. Set aside the mixed fish paste, it will be very white and delicate. ;

10. Pour water into the wok, turn on low heat, take an appropriate amount of fish paste with your left hand, squeeze out the fish balls through the tiger's mouth, catch them with a spoon and put them into the water. If the fish balls float immediately, it means the fish balls are soft. Whipping successfully;

11. Make all the fish balls in sequence;

12. Turn on medium heat, boil the water and cook for 3 minutes;

13 .Put the cooked fish balls out into a container filled with cold water, refrigerate, and eat as needed.