How to make stuffed fish balls, 1. Wash and peel the conger eel, remove the bones with a knife, and take the fish meat (about 500 grams);

2. Use the back of the knife on the chopping board Chop the fish meat into puree, put it in a basin, add 150 ml of water and refined salt, and stir in one direction to form a slurry;

3. When the slurry can float on the surface of the water, add sweet potato powder (sweet potato powder), Stir evenly in one direction and form into fish ball paste for later use;

4. Wash the mushrooms, remove the stems and cut them into rice;

5. Wash the shrimps, remove the shells, and squeeze out the water. , cut into rice;

6. Cut the pork into rice;

7. Put mushroom rice, shrimp rice, pork rice in a bowl, add appropriate amount of soy sauce and MSG, stir well to form a filling , divide into equal amounts of balls;

8. Remove the roots from the green onions, wash them, and cut them into beads for later use;

9. Spread the fish ball paste on the palm of your left hand, in the middle Put a ball of meat filling, then clench your five fingers, squeeze the fish balls into small balls from your thumb and index finger, use a special spoon (like a canned milk powder spoon) in your right hand to scoop up the balls, put them in a basin of clean water, and float On the water;

10. Slowly pour the fish balls in the water basin into the cold water pot, cook over low heat and remove;

11. Add 500 ml of soup to the pot, Add refined salt and MSG to taste, then add cooked fish balls and cook until the fish balls swell;

12. Put 20 swollen fish balls in a soup bowl, sprinkle with pepper and green onions with the soup, Drizzle with sesame oil and serve.