1 catty of fish: 1 catty of water, 80 grams of dry starch.

Ingredients: 500g silver carp

Accessories: 2 slices of ginger, 2 green onions, appropriate amount of sugar, appropriate amount of salt, appropriate amount of cooking wine, 30g of starch

Step 1 : Prepare the required raw materials.

Step 2: Remove the fish skin.

Step 3: Cut the processed fish into pieces and set aside.

Step 4: Put the fish into the food processor, add ginger and green onions, select the "Sauce" mode, and beat the fish until it becomes slightly gelatinous.

Step 5: Take out the minced fish, add starch, egg liquid, salt, sugar, cooking wine, mix evenly and beat hard. The longer and harder you beat, the better the fish meat will be;

Steps Six: Pour water into the pot and bring to a boil. Squeeze the fish balls out from the tiger's mouth, add them to the pot one by one, and cook until the fish balls float.

Step 7: Take it out with a slotted spoon and pour it into ice water. The fish balls are ready.

Step 8: Fish ball soup.

Precautions when purchasing fish balls:

Generally speaking, good fish balls should have firm meat, be elastic in the mouth, and have no starchy taste. If it tastes like too much starch, it means the fish balls are not pure fish. If the fish balls taste good and have a good texture, it proves that the fish meat is fresh. If the fish meat is poor, the taste will be relatively poor and not elastic.

You can buy fish balls in stores or large supermarkets. If you buy them in supermarkets, you should also pay attention to the ingredient list and nutritional label, and choose ones with high protein as much as possible. You should also pay attention to preservation of fish balls after buying them. Refrigeration is a common method, and you can also try it.