The fish ball to do elasticity First of all, you have to manually chop with a knife, and secondly, you have to stir in a direction on the strength of the specific methods of operation are as follows: First, the selection of materials (fresh bighead carp, bighead carp) Second, auxiliary ingredients formula According to the fish 50kg, take 1kg of salt, 3kg of starch, 0.5kg of sugar, 0.075kg of monosodium glutamate, ginger, the moisture content of the fish - generally 50-60% of the weight of the fish. %. Third, the main points of the operation 1. Selection: choose 1.25 ~ 2.5 kg, thick flesh, high freshness of silver and bighead carp. 2. Scrape meat: kill and wash the fish, from tail to neck, remove internal organs, remove the spine, take down the back of the two pieces of meat, first refrigerated and then scrape the fish meat. Operation, to scrape along the fiber grain, the knife's angle of inclination to 45 degrees is appropriate, the fish meat scraped into thin slices. Scrape the fish meat floating in water to remove blood tendons and turbid impurities, so that the fish meat early white, and then filter the water with clean new gauze. 3. row chop: put the fish flat on the cutting board, with two knives rhythmically in order to row chop, to the fish slightly white, feel sticky when good, pay attention to chop through, so that all the fish into the mud. This process can also be operated with a meat grinder, but the taste of the processed fish balls is poor. 4. Stirring: put the fish puree in the container, first add about 70% of the water, the total amount of water for the fish 1.7 times, with bamboo chopsticks will be fish puree paddle scattered, into a sticky paste, into the auxiliary materials, stirring after the force, after the minced fish protein suspected gelatin, was transparent. 5. Squeeze the ball: clean iron pot - mouth, filled with water, another smooth edge of the spoon, the left hand clutches the minced fish, from the tiger's mouth to squeeze out round particles, the right hand with a spoon to catch, into the pot of clean water, the action should be clean and sharp, the shape of the fish ball should be round, high gloss. Rinse and soak the extruded fishballs in water for about half an hour to prevent them from sticking when cooking. 6. Boil (or fry): boil (or fry) negative pills to use a strong fire, the fire is not strong fishballs are only hot but not cooked, time - long will be tasteless. Cooking, but also to prevent the water from boiling over, so as not to break the fish balls rushed. Fishballs cooked until cooked through after fishing out of the pot, that is, the finished product.