With less spiny fish, such as grass carp, there are only two ways to slice fish meat: one with a large thorn slice down, and then remove the large thorns, the other is only to take the fish meat, large thorns in the end on the bone. Small thorns do not care about chopping chopped fine on the line. Chopped into fish paste and put in the basin with a hand in one direction and keep stirring, every once in a while to copy the beat, is to pick up the fish to smash down again, after a period of time (20 minutes to 1 hour) will become elastic, is the fish glue, and then do the balls will have chewy.