Because cod meat has no adhesive power after cooking, so it will fall apart when it is put under water.

The fish balls made by adding some egg white and cornstarch to the fish paste will not fall apart.

The practice is as follows:

I, materials

Materials: cod meat 500 grams of fresh water 40 grams of egg white 3 wet starch 50 grams

Seasoning: 4 grams of salt 25 grams of scallion and ginger juice 1.5 grams of seasoning, 50 grams of cooked lard

Two, practice

1, all the ingredients collection.

2, cod cut small pieces, put in a large pot, need to be carefully examined, cut before checking the fish spines. Cod fish is usually bought without skin and spines have been cleaned, but beware of fish spines have missed the fish.

3, ginger peeled and chopped, green onions only white.

4, in turn, add corn starch, pepper, salt, and then add water, with a cooking rod into the fish puree.

5, add one egg white, squeeze some lemon juice and beat with a mixer on low speed for 5 minutes.

6, if the mixer gets hot, stop for 3 minutes, then beat on low speed for another 5 minutes.

7, Heat two slices of ginger in a pot over low heat, never boiling water. When the water is slightly warmer than your hand temperature, you can start squeezing the fishballs.

8, squeeze out the balls with the tiger's mouth, dip the spoon into the cold water, scoop the balls off and put them into the pot of warm water.

9, all the balls down to the pot, then cook on high heat for about 2 minutes, do not boil. Then soak the balls in cold water to soak. When all the fishballs are done and the dip is cooled well, you can drain them and put them in the refrigerator.