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Ingredients:

Longli fish 300 grams

Protein 1 piece

Starch 1 tablespoon

Flour 1 tablespoon

Proper amount of cooking wine

Scallion right amount

Proper amount of salt

A little white pepper

Garlic 2 cloves

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First, go to the supermarket to buy frozen Longli fish, thaw it and cut it into small pieces (you can also go to the market to buy fresh fish and chop it into small pieces), and then chop the fish with a kitchen knife. (The more crushed, the more delicate the taste)

03

Put the minced fish into a bowl, add cooking wine, egg white, chopped green onion and salt, stir vigorously clockwise or counterclockwise, and then add appropriate amount of starch and flour. (If starch and flour are added too much, the meatballs will not be Q-shaped, have a flour feeling and are not tender.

04

Take out the cup prepared in advance, pour in a proper amount of water, and dip it in the water before scooping up a fish ball with a spoon. This behavior can reduce the viscosity of the fish ball to a certain extent and make the fish ball shape faster. Every time the fish balls are scooped up with a spoon, the fish balls are slammed down in their own direction, and each fish ball is repeated 10 times, and then put into the boiling pot after it is completely formed.

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When the meatballs are cooked, I regret that I have surfaced, and I can eat them when I pick them up. The soup for cooking fish balls is delicious fish stock with high nutritional value, so don't pour it out ~