To make pork and shrimp meatballs not fishy, ??you can take the following measures: 1. Use fresh ingredients.

Choose fresh pork and shrimp to reduce the possibility of fishy meat.

2. Remove shrimp lines.

Taking out the shrimp threads can reduce the fishy smell of the shrimp.

3. Add appropriate amount of seasoning.

Appropriate amounts of ginger, green onions, salt, cooking wine and other seasonings can remove the fishy smell of meat and shrimp while improving the taste of the meatballs.

4. Add starch.

Adding an appropriate amount of starch to the meat filling can increase the texture of the meat and make the meatballs firmer.

5. Blanch.

Before cooking, blanch the meatballs in boiling water to remove the fishy smell of the meat and shrimp.

The steps are as follows: Ingredients: 250 grams of pork filling, 100 grams of shrimp, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of water.

1. Chop the shrimp into shrimp paste, add it to the meat filling, add minced green onion, minced ginger, salt, cooking wine, starch, and water, and stir evenly.

2. Dip your palms with some water and roll the meat filling into evenly sized balls.

3. Put the meatballs into boiling water and blanch them. When the meatballs float, blanch them for another 1-2 minutes.

4. Remove the meatballs, drain and serve.

I hope the above method can help you make delicious pork and shrimp meatballs.