Seasoning: oil 1000g (about 75g), Shaoxing wine 1 teaspoon, onion Jiang Shui 1/2 teaspoons, salt 1/4 tablespoons, chicken essence and pepper powder, cassava starch and salt and pepper.

The way of doing things

1. Chop the fish into fine mud, put it in a bowl, add salt, chicken essence and white pepper, add wine and onion Jiang Shui, stir well to taste, then add raw eggs and cassava starch and mix to make stuffing.

2. Bake the pan to 40% heat, knead the fish stuffing into balls and put them in oil. When the surfaces are slightly hard, pick them up and break them. When the oil temperature is high, add shrimp balls and fry them thoroughly. When they are orange, pick them up, control the oil, set the plate and season them with pepper and salt.

Small technique

* * Changing fish into shrimp is called fried shrimp balls.

* * Use spicy salt and pepper as dipping sauce, and call it spicy fish balls.

* * If you pour the sauce on the fried shrimp balls, they will become fried shrimp balls.