1, prepare a large grass carp weighing 3 kg, clean it, cut a knife on each side of the fish head, and gently pat the fish body to take out the fishing line.

2. Cut a knife from the fish tail and slice the fish along the fish ridge. Chop the remaining fish bones into small pieces and stew them with the fish head. Scrape off the fish bit by bit with a knife. This step must be patient.

3, 3 kg of grass carp scraped off about 400 g of fish, and then chopped it with a knife as much as possible, so that the fish will be more tender. Put the scraped fish into a basin, add salt and cooking wine, and stir well.

4. Add 1.50ml of clean water in stages and mix uniformly in one direction. After each addition, stir thoroughly and evenly before adding the next one, and finally stir until it is sticky and tender.

5. Add about 200 grams of sweet potato starch in several times, continue to stir in one direction to form a flocculent shape, and knead into soft fish starch balls.

6. Start stuffing: cut the prepared pork into small pieces, chop it into minced meat and put it in a bowl. Add chopped green onion, Jiang Mo, pepper, a little cooking oil and sesame oil, and stir well in one direction.

7. Wipe a little water on your hand to find a cooked fish starch ball, press it into a round cake with your fingers, and wrap the mixed pork stuffing on the bag into a ball for later use.

8. Bring the pot to boil water. When the water boils slightly, turn to low heat. Add the prepared meatballs and gently push them with a spoon to avoid sticking to the pot. After all the meatballs are set, stir and medium heat. In the cooking process, you need to beat cold water twice, cover each time and cook until all the meatballs float, and then cook for another minute.

9. Take out the cooked meatballs and let them cool in advance. After the meatballs are soaked in cold water, they can be taken out under water control.

The meatballs made in this way are smooth in taste, especially tender when pinched by hand, and the meat stuffing inside is particularly tender to eat. If you can't eat it all at once, put it in a fresh-keeping bag and freeze it. You can eat at the same time. You can eat it at home without any additives.