Fish balls need fish, salt, water and ginger, and the ratio of fish, water, salt and ginger is 50: 50: 1: 1. Specific practices are as follows:

The materials to be prepared in advance are: fish 500g, water 500g, salt 10g, ginger 10g.

1. scrape the fish flat.

2. Put some Jiang Mo in the fish.

3. Put the fish in a blender and add 500 grams of water.

4. Stir into fish sauce.

5. Add salt and stir well.

6. Squeeze out the fish balls.

7. Cook in a pot.

8. Complete the form.

Precautions:

When you take the fish, scrape it in the direction of the fishbone, so that all the meat is scraped out, and the fishbone is left on the skin of the fish.