Method 1: Before making fish balls, be sure to remove the fish lines on both sides of the fish. They are actually the central nervous system of the fish. If not removed, it will be very fishy.

Then cut the fish into cubes and chop into paste with a rolling pin or the back of a knife for later use.

Prepare a fine sieve to filter the fish. There are many thin tendons in the fish that are difficult to cut short.

Add a little cooking wine and a little salt to the sieved fish meat. Do not add MSG because the fish itself is very fresh.

If you want the fish balls to be more tender, you can also add less beaten egg white.

When adding the pot to the pot at the end, be sure to use warm water.

Do not use boiling water.

After the fish balls are made, it depends on how you want to eat them.

Method 2; Ingredients: 1 750g grass (thick) fish, 2 Lulu drinks, 2 eggs, 2 coriander.

Seasoning: appropriate amounts of minced onion and ginger, salt, monosodium glutamate, cooking wine, white soy sauce, pepper, sesame oil, and starch.

Method: 1. Scale the fish, dig out the gills, break the abdomen and take out the internal organs. After washing the black membrane on the flanks, use a knife to cut the meat on both sides from the gills along the bone spurs to the tail, and pull out the spines on the meat. , then use a knife to slowly slice off the fish from the tail to the gills (the fish head will be used for soup separately) and place it on the cutting board. Chop it into puree and put it in a bowl. Add cooking wine, pepper, a little salt, and break in the eggs. Add starch and mix into meat ball. 2. Put water in a pot and heat it up. Use a small spoon to squeeze the fish balls into pellets and put them in. After they are cooked, take them out and put them into a large bowl. 3. Put another spoon into the oil and heat it up. Add the chopped green onion and ginger until fragrant. Pour in the white soy sauce, add the Lulu drink and fish balls. After the pot is boiled, pour in the sesame oil and MSG, and sprinkle with long pieces of washed and chopped coriander. Serve in large bowls.

Features: The fish is delicious and the soup is white and fragrant