Dongjiang fish balls. This product has a special preparation method. Generally, egg white or starch should be added to fish balls to converge water and increase the coagulation of fish. However, the weight of the fish balls made in this way is heavy when entering the water, cool but not slippery; Dongjiang fish balls do not add starch or egg white, but add water, making them very big. It looks particularly light, floats in the water, is white and round, and is tender, smooth and refreshing after being cooked.

Remove scales and intestines from fresh shad, wash them, remove their spines, and scrape them with a sharp knife when the meat is cold. Choose a flat chopping board and put the scraped meat on the chopping board surface, put 1g of clean water, and chop it slowly until the fish floats in a mirror shape, that is, scrape the most tender layer on it, put it on a dish or bowl, continue chopping and scraping, and don't scrape it until the last layer.

put the minced fish in a deep dish, add 1g of clean water, 1g of flavor powder and 2 egg whites, stir well with water, add 2g of refined salt, beat into fish glue, add 1g of lard, mix well, rub into pills by hand, each weighing about 2 or 25g, put them in a cold water pot, and soak them with slow fire (the pills float above the water). Add chicken soup when eating, and it will become fish balls in soup. In addition, you can also use prawns, duck kidneys, Hong Kong (squid produced in Aotou Port, Huiyang, the locals call it Hong Kong for short, with the best quality), ham and other materials to cut it up and fish it with fish glue, and rub it into fish balls, which are called "Baihua Fish Pills".