5g Spanish mackerel as the main ingredient, olive oil as the auxiliary material, salt as the right amount, starch as the right amount, ginger as the right amount, onion as the right amount, egg white as the right amount

Step

Method of making fish balls by yourself Step 11. After the Spanish mackerel is cleaned, slice it into two pieces, remove the big bones and thorns, and scrape off the fish slowly with a knife.

Method of making fish balls by oneself Step 22. Add appropriate amount of Jiang Mo, water and salt to the scraped fish balls

Method of making fish balls by oneself Step 33. Put them into a blender and mash them into fish paste (this step can be chopped into paste with a knife, You can also beat it into mud with a rolling pin)

Method of making fish balls. Step 44. Made fish balls

Method of making fish balls. Step 55. After egg whites are fully dispersed, Step 66. Add fish balls twice

Method of making fish balls. Step 77. In the meantime, add water according to the thin consistency of the fish balls, and use chopsticks in one direction each time. Step 88. You can pour in some olive oil

Step 99. Stir well, so that the fish paste is ready

Step 11. Cook in cold water, turn on the minimum fire

Step 1111. Then slowly squeeze out the balls one by one and cook in warm water.

Tips

Tips:

It is best to use fresh fish for making fish balls; The proportion of fish, salt and water should be appropriate. If there is too little salt and water, the fish floss will be non-sticky and the soup will be turbid. If there is too much, the fish balls will harden and sink.