How to make Qingbo fish balls: 1. Wash 1000 grams of fish meat and cut into small pieces.

2. Chop the fish into very fine pieces and set aside.

3. Cut green onions and ginger into thin strips.

4. Add a small amount of water and soak to form onion and ginger water.

5. Soak Sichuan peppercorns in water to become Sichuan peppercorn water.

6. Pick and wash the coriander and cut into small pieces for later use.

7. Add an appropriate amount of pepper water and onion and ginger water to the fish paste. Do not add too much at one time. Add about 4 tablespoons of pepper water and 5 to 6 tablespoons of onion and ginger water. If it is not enough, add more later.

8. Add two egg whites.

9. Add 8 grams of salt.

10. Add 4 grams of chicken essence.

11. Add 20 grams of starch.

12. Add 30 grams of cooking wine.

13. Beat the fish paste in one direction. If the fish paste is dry, you can add some green onion and ginger water.

Stir until the fish meat has completely absorbed the juice, has a certain stickiness, and can be kneaded into a ball.

14. Use your hands to squeeze the fish paste into balls.

15. Add a lot of water to the pot and heat it to about 70 degrees. Add the fish balls one by one and heat over low heat. Do not let the water boil, otherwise the fish balls will easily boil. Turn off the heat when all the fish balls float.

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16. Dip the fish balls into cold water and stir them to make them firmer.

17. Take another pot, add water to boil, add fish balls, and add 4 grams of salt to taste.

18. Add 4 grams of chicken essence.

19. Finally add the coriander segments.

20. Put it into a bowl and add a little sesame oil.

221. Season with a little pepper and it's done.