Most of the fish balls sold outside are made by machines, and a lot of starch is added, so they don't taste as good as their own. Make your own fish balls, which have the flavor of fish. Instead of buying fish balls for children, it's better to make them yourself. In fact, it's not difficult to make fish balls. Just clean the fishbones on the fish, make them into minced fish and then squeeze them into fish balls and cook them. Today, I will share with you the practice of handmade fish balls. The ingredients to be prepared are: 400 grams of fish, 2 tablespoons of starch, half a bowl of cooking wine, appropriate amount of scallion, appropriate amount of ginger, a spoonful of salt and half a spoonful of white pepper.

1. Pick fresh fish and clean it up, and separate the fish from the fish bones. You don't need to pay special attention to the fish for making fish balls. Big head fish or grass carp are ok. It's delicious to keep the fish bones for cooking fish soup or making pickled fish. Longbao bought the fish body 10 yuan a catty, and shaved off 8 Liang of fish.

2. Separate the skin from the fish. There are big bones in the fish to be removed. Some friends think that the red part of the fish can be removed. As long as you add enough cooking wine and ginger and garlic, you won't feel fishy without removing it.

3. Slice the ginger, cut the scallion into 2cm long pieces, add it to half a bowl of cooking wine, and soak it for10min, that is, you can also buy the scallion cooking wine directly.

4. Put the fish in the meat grinder and beat it into minced fish, or scrape it off the fish slowly with a spoon. The meat grinder can break the fine fishbone. If there is a better chance of breaking the wall, add onion and ginger cooking wine to the minced fish and beat it again.

5. The fish paste is delicate and completely absorbs the onion and ginger cooking wine. If you don't like onion and ginger, just add cooking wine without onion and ginger.

6. Change the fish paste into a deep basin, add salt, corn starch and white pepper and mix simply. The amount of salt is slightly salty than usual. It is cold in the morning and evening in autumn. Adding white pepper can drive away the cold and taste better.

7. Wear disposable gloves, pick up the fish paste and beat it for more than 100 times, so that the fish balls can taste Q-elastic, or stir it in the same direction with chopsticks.

8. After boiling water in the pot, turn off the fire and put it in your hand to feel the residual temperature. Grab a proper amount of fish paste with your left hand, squeeze it out with the tiger's mouth, and scrape it into the pot with a spoon in your right hand. Before the fish balls are boiled, some people say cold water and others say warm water. There is no unified view on this, but I always use warm water.

9. Scrape all the fish paste into the pot, boil it over high fire until it floats, boil it again, remove it and soak it in cold water until the fish balls get cold, so that after the heat expands and the cold shrinks, the fish balls with Q bombs are ready.