Seasoning: salt.
Cooking method:
1. Wash the fish, cut off the fish on both sides of the back, gently scrape off the fish with a knife, remove the red fish and skin, slightly tidy up the remaining white fish, and remove the fishbones brought in.
2. Put the fish into the soymilk machine, stop automatically according to the soymilk machine, stir the fish according to the ratio of a bowl of fish to a bowl of water, and stir twice until the fish becomes fish paste.
3. Pour the fish paste into the basin, stir it clockwise with chopsticks, and add salt while stirring (the amount of salt is the key to success or failure, don't add too much at a time, usually add half a spoonful of salt to a bowl of fish paste). In the process of stirring, you can often take a small ball of fish paste and throw it into a cold water bowl to test whether it floats. If it floats, it means success.
4. Prepare a pot of cold water, squeeze the fish paste into round particles from the palm of your hand and put it into the prepared cold water.
Finally, boil the cold water and fish balls together with low fire. When there are small bubbles around the water, add some cold water around it, so after repeated several times, the fish balls can almost be cooked.