Ingredients: one grass carp, onion ginger and sour soup sauce.

The first step of making is to prepare the ingredients, then clean the grass carp, remove the gills and scales, and remove the head and tail. Then draw a knife along the grass carp's back, stick to the fish bone and cut it a little bit, and pick out the big pieces of fish first;

The second step, after removing the skin of the fish, you can see a red meat, and then shave it off little by little until it is gone. This red meat not only affects the color of the fish balls, but also is very fishy. Then remove the bone part of the fishbone;

The third step, after being removed in this way, is a large piece of complete fish fillet, then it is washed and cut into small pieces, and then it is repeatedly washed in flowing water until the water becomes clear. Then prepare a bowl of water, put onion and ginger in the water, rub it repeatedly by hand, grab the juice of onion and ginger, and then put two ice cubes to keep the onion Jiang Shui at the temperature of ice water;

Step 4: Add two egg whites to the fish bowl, then put them into a cooking machine, and beat them into fish paste, then add two spoonfuls of onion and Jiang Shui and continue to beat them together. After the onion is absorbed by Jiang Shui, add two spoonfuls of onion Jiang Shui and continue to beat;

The fifth step, so repeated many times, a kilo of pure fish is about to hit the Jiang Shui with two or two onions. Through repeated whipping, the fine spines of the fish will be broken. Then stir the chopped fish in the same direction with your hands, so that it can get stronger. This step is very critical. If you want the fish balls to be smooth and elastic, you have to stir them like this.

Step 6, so you can prepare the pot, directly prepare the pot for cooking fish balls, put ice water in it, and also put ice cubes in it to keep the water low. Squeeze the fish balls out of the tiger's mouth, then put the fish balls into ice water with a spoon. After putting them all away, turn on the low heat and start cooking;

Step 7: As the temperature rises, the fish will gradually solidify, and white fish balls will surface one by one. In this way, the fish balls are ready;