1. Beat the fish meat: Take 500 grams of fresh fish meat without skin, rinse it in clean water for a while, take it out, put it on the chopping board, take out the thick spines in the fish meat, and beat it with the back of a knife for about half an hour. Use a knife to chop the fish for 15 minutes.

2. Stirring: Put the fish paste into a deep container, first add an appropriate amount of minced onion, minced ginger, cooking wine, and MSG, then add about 200 grams of water, mix well, then add 10 grams of refined salt, and use the right Stir the fish paste in one direction with the palm of your hand. The fish paste will gradually become thick and thick. At this time, add an egg white and continue stirring. After 10 minutes, take a little and put it in clean water until it floats.

3. Production points: First, choose fresh freshwater fish. The finer the minced fish paste, the better. The amount of water and salt must be strictly controlled when stirring. The mature fish balls cannot be cooked in the pot for a long time. , otherwise it will age easily