Step 1: Boning the bighead carp, taking it out, removing its skin, and then cutting it into small pieces. Add salt and cooking wine to the fish bones of the fish head, grab them evenly, marinate them, cover them with plastic wrap, put them in the refrigerator, and save them to make fish soup next time. There are many kinds of fish that make fish balls, such as grass carp and snow fish. I used bighead carp, but there were only two bighead carp!
Step 2: Prepare a soup bowl, add ginger slices and onion segments, then add a little salt, grab the onion Jiang Shui by hand, add 1 bowl of clear water, grab the onion Jiang Shui again, and then filter off the dregs with a dense mesh sieve, and filter off the onion ginger juice!
Step 3: put the cut fish into a meat grinder, add 1 egg white, 1 tablespoon pepper, 1 teaspoon salt, soak the starch in advance, put the wet starch into a blender, add 10 2 cm ice cubes, and then pour1
Step 4: Prepare a pot of clean water, add ginger slices, add 1 teaspoon salt, add 2 tablespoons cooking wine, and then boil it over high heat. After boiling, turn to the minimum fire and don't let it boil!
Step 5: Grab the beaten fish paste with your right hand, then squeeze it into small balls with a tiger's mouth, and dip it into a warm water pot with a spoon. If the fish balls can float quickly, it will be successful!
Step 6: Repeat the operation until all the fish balls are eaten, then put them into the pot and simmer on low heat until all float, and then take them out of the pot! Put it directly into the soup basin, add 1 tablespoon of pepper, sprinkle with chopped green onion and serve!