The correct way to fish balls:

condiments

500g Spanish mackerel

condiments

20g olive oil

Salt10g

Starch 10g

Salt10g

5 grams of onion

Egg white 20 grams

step

1. After cleaning Spanish mackerel, cut it into two pieces, remove the big bones and thorns, and slowly scrape off the fish with a knife.

2. Add proper amount of Jiang Mo, water and salt to the scraped fish.

3. Put it in a blender and beat it into fish paste (this step can be chopped into paste with a knife or with a rolling pin).

4. homemade fish sauce

5. After the egg white is completely distributed.

6. Add fish sauce twice.

7. At the same time, according to the thin consistency of the fish paste, add an appropriate amount of water. Each time, stir in one direction with chopsticks to soak the fish vigorously, then add starch and stir evenly. After the fish sauce thickens,

8. You can pour in some olive oil.

9. Stir well so that the fish sauce is ready.

10. Put the pot in cold water and turn down the heat.

1 1. Then slowly squeeze out the meatballs one by one by hand and put them in a pot with warm water.

12. Cook slowly with low fire, and remove the floating foam on the surface after cooking once.

13. Cook until the fish balls float.