Preparation materials: fish: 500g, eggs: 10, flour: 500g, onion, ginger: 200g, salt: 25g, water: 600g, aluminum-free baking powder: 3g, baking soda: 1g, dry Yeast: 3g.

1. Wash the fish, remove the bones, peel and chop into meat filling, then add eggs and mix evenly.

2. Wash the onion and ginger, put it into a food processor, add an appropriate amount of water to make a juice, and then pour it into the fish.

3. Pour the flour into the fish and stir continuously in one direction until a round ball is squeezed out from the tiger's mouth. The ball will collapse evenly to all sides.

4. Heat the oil in the pot, squeeze out the fish balls with the tiger's mouth, and then scrape the fish balls into the pot with a spoon.

5. Fry over high heat until the skin is golden, then serve.