Ingredients: fish, raw flour and pork.

The practice of Fuzhou fish balls

1. Chop the fish with a knife first, then add refined salt, a little monosodium glutamate, a little water and egg white.

2. Beat until it is sticky in one direction, that is, it becomes gelatinous, and add a small amount of raw flour. It's best to take your time for the first time and try less first. Too much powder, less fish, and bad taste. The powder is too little, it is really difficult to wrap, it is too thin.

3. Add a small amount of chopped green onion, soy sauce, egg white, monosodium glutamate, pepper noodles, refined salt and cooking wine to the pork and stir well with soy sauce.

4. Knead into small balls. Actually, I rubbed it very small and a little big, hehe, and then I sprinkled a layer of raw powder on the surface.

5. Take a little fish glue in your hand, move your thumb up and down and knead it into a ball. Tuck the meatballs in from the side, rub them twice, take them off with a spoon, and cook them in a pot with hot water.

6. After cooking, put it in a bowl, add some salt and sprinkle with chopped green onion.