Taking Liehe carp as raw material, the scales were scraped off, the fish heads and bones were removed, then the fish was sliced and mashed with the back of a knife, and finally put into a stone mortar and mashed with a wooden pestle. Pouring meat is a strict process for making fish balls. Can't be careless. If there is less fat, the surface of fish balls is rough and the adhesion is not firm. When you put it in water, it will become loose and taste bad. You must pound the meat into cotton wool. Fish balls made of cotton wool paste are not only easy to knead, but also sticky, refreshing and crisp. The meat paste does not need any fishy components, just add a proper amount of bean flour and salt and mix well for later use, which is called raw pill paste locally.
Lotus root fish balls can be eaten immediately after cooking. Can be cooked with fish head, pork rolls, yuba, tofu, tremella, mushrooms, sour bamboo shoots and pumpkin flowers. They have a unique flavor, are very delicious, and are not tired of eating more. They are delicious food on the table. You can also steam fish balls in water and mix them with marinade made of shredded ginger, chopped green onion, tomatoes and sesame oil, which will greatly stimulate your appetite.