Cantonese-style Fish Dan is a popular traditional Cantonese delicacy. It is mainly made of fish meat and starch and has a delicious taste and crunchy texture.

The following are some tips and steps for making Cantonese-style fish balls: Materials: - 500 grams of fish meat (you can use seabass, crucian carp, grass carp, etc.) - 100 grams of starch - appropriate amount of green onions - appropriate amount of ginger - 1 egg - appropriate amount of salt - appropriate amount of light soy sauce

-Appropriate amount of cooking wine Steps: 1. Wash the fish, remove the fish bones and skin, and cut the fish into small pieces.

2. Put the cut fish into a blender, add appropriate amount of green onions, ginger, salt, light soy sauce and cooking wine, and stir into fish paste.

3. Add starch to the fish paste and stir until the starch is completely absorbed and the fish paste becomes sticky.

4. Beat the eggs, add appropriate amount of salt and starch, and stir evenly.

5. Roll the fish paste into medium-sized fish balls, and use your hands to shape the fish balls into a round shape.

6. Put the kneaded fish balls into the egg liquid, and use chopsticks to coat the fish balls with the egg liquid.

7. Put the fish balls covered with egg liquid into hot oil and fry over medium-low heat until golden brown.

Tips: 1. When making Cantonese-style fish noodles, the ratio of fish meat to starch should be appropriate. Too little starch will make the fish noodles taste crispy, and too much starch will make the fish noodles taste sticky.

2. The fish meat should be fresh and odorless. Remove the fish bones and skin during preparation to avoid fish bones and skin affecting the taste.

3. Use medium-low heat when frying the fish to avoid excessively high temperature causing the fish to become burnt on the outside and raw on the inside. Turn frequently during the frying process so that the fish is heated evenly.

Cantonese-style fish dandelion is simple to make and delicious in taste. It is a popular home-cooked dish.