Cut the clean meat of the preliminarily processed fish into thin slices, soak it in water and rinse it for 10 minutes. Do not stir the fish meat during this time to avoid the surface becoming stiff. During the soaking process, the fish meat can be removed A part of rouge, blood, and pigment are added to the fish meat to make the fish meat white in color and weaken the fishy smell. At the same time, it relatively increases the content of myofibrillar protein, removes the water-soluble protein that hinders the formation of gel in the fish balls, and enhances the elasticity of the fish balls. It is best to soak in ice water during the immersion and bleaching process to lower the temperature of the fish meat and prevent protein denaturation.

Fish balls are also called "water balls" and were called "boiled fish balls" in ancient times. It is a traditional Han Chinese snack often cooked in Fuzhou, southern Fujian, Guangzhou, and Taiwan. It belongs to Cantonese or Fujian cuisine. It is delicious and will not get greasy after eating more. It can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people.

Fishballs are famous for their attention to material selection and production techniques. Fish balls are a traditional food often cooked in Fuzhou, southern Fujian and Guangzhou. Because it tastes delicious and you won’t get tired of it after eating it, it can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people.