1. Wash the fish and chop it into mince. Add the ginger and mince it together. The more rotten the better. 2. Add salt, chicken essence, rice wine and oil to the minced fish and marinate it first. 3. Chop the mushrooms and green onions into mince as well.

Wash the lettuce and set aside. 4. Put the chopped green onions and mushrooms into the marinated fish, add an appropriate amount of cornstarch and mix well. 5. Boil water in a pot, add oil, and after the water boils, grab the meatballs one by one and put them into the pot.

6. When the meatballs are almost cooked, add the prepared lettuce, then the chopped green onion, and season, ok, it’s ready. 1. Live fish, kill it, wash it 2. Remove the head and tail of the fish, and cut the middle slice 3

. Remove the bones from the fish and cut it into slices. Try not to use red meat. I haven't figured out how to avoid them yet. I will make a note when I have a good method.

4. Chop the fish meat into minced fish meat. 5. Add chopped green onions, salt, egg white, pepper, starch and glutinous rice flour.

Stir vigorously in the same direction.

I added glutinous rice flour to make it more translucent. You don’t have to add it if you don’t like it.

Add pepper according to personal taste.

6. When the water is almost boiling, turn off the heat and pour the water into the meatballs.

7. Plate it!

Fuzhou fish balls are made from minced eel, shark, mackerel or freshwater fish, mixed with sweet potato flour (starch), and then stuffed with lean pork or shrimp. It is a pellet-shaped food with rich local characteristics in Fuzhou.

One of the flavor snacks.

Fuzhou fish balls are stuffed meatballs with fish skin. The ingredients are carefully selected and the production is exquisite. The skin is thin and even, the color is white and bright, the food is smooth and crisp, and the soup is meaty and not greasy.

Fuzhou is close to the sea and is rich in aquatic products. Therefore, in the past thousand years, fish balls have gradually become the main fish snack in Fuzhou and are widely praised.

There is a saying in Fuzhou that "no feast is complete without fish balls".

Especially the overseas Chinese who come back to Rong to visit relatives all like to taste the fish balls from their hometown.

It is a custom in Fuzhou that when hosting a banquet, all guests must "put a wine bag" on them.

In the past, there were fish balls in the "wine buns", which were as big as a child's fist. They were "taken" home and cut into small pieces for everyone to eat.

Some people also like to eat small fish balls without fillings, which are specially made by others. They are very elastic.

Jiayu fish balls are a specialty of Jiayu County, Xianning City, Hubei Province.

Jiayu fish balls use grass carp meat as raw material.

Because of its white color, delicate taste, fresh fragrance and smooth texture, it is deeply loved by customers.

Small fish balls have become a traditional specialty food of Jiayu.

Jiayu is located on the Yangtze River, with many inner lakes and abundant water resources. It has been famous for its rich production of fresh fish throughout history. The unique geographical environment and fresh river fish make "Jiayu Fish Balls" delicious and unique in the entire Jiangnan area.

, unique flavor.

Hubei Province's "Jiayu Fish Balls" has been approved as a national geographical indication protected product!

Taiwanese Fish Balls The traditional way to make Taiwanese fish balls is to choose fresh fish, take the fish meat part, and mix some fish bones with it, then grind it into minced fish meat at low temperature, then add the minced meat and salt into a wooden mortar.

When the fish meat is pounded hard, the salt-soluble proteins in the fish meat will reorganize into a network structure, and finally turn into a fine and shiny fish paste.

Then use a spoon to scoop the fish paste into balls and add it to boiling water to cook into fish balls.

Most of them use machines to make fish paste.

There are many types of fish balls in Taiwan, among which the one with a crispier texture is also called "crispy ball".

Taiwanese milkfish balls, freshwater shark balls (commonly known as Fuzhou fish balls), Nanfang'ao ghost-head swordfish balls, and Kaohsiung swordfish balls are the four representative fish balls in Taiwan; fish balls have a long history in Taiwan.

With the improvement and development of time, Taiwanese fish balls have formed their own characteristics, which are delicious, nutritious and health-care food.

It has a good taste, white and exquisite color, tender, smooth and crisp texture, elastic, delicious taste and a special seafood flavor.

It includes stuffed fish balls and solid fish balls, among which stuffed fish balls are the most distinctive.

The more representative stuffed fish balls include sea urchin peach buns, seafood soup buns, deep-sea abalone balls, Mayflower balls, crab roe peach buns, crab roe fish balls, cod spinach balls, cod cheese buns, scallops and sea cucumber buns,

Golden cheesyaki and cod tofu, etc.

The more famous solid balls include crab roe and lobster balls, cod and sea shrimp balls, crab roe and cuttlefish balls, etc.

The better ones on the market include Jiujiajiu and Yubo fish balls.