2. Put shredded onion and shredded ginger into a bowl, and add a spoonful of salt to grab the juice, so that you can quickly get the deodorized onion Jiang Shui.
3. Cut the fish into pieces, put them into a grinder, add an egg white to make the fish balls tender and smooth, add a spoonful of salt to make the fish balls firm, add onion Jiang Shui several times, and beat them in the grinder several times to make the fish paste more delicate.
4. Add 50 potato starches to the finished fish sauce and stir vigorously in one direction to make the fish balls Q-bounce.
5. Put the prepared fish balls into a pot with cold water and cook on low heat. Don't boil Boil until the fish balls are white and float, and the fish balls with tender Q bombs are ready!
6, according to personal taste, you can sprinkle the right amount of chopped green onion and seaweed, the taste is more delicious!