2, the grass carp scaled, peeled, gills, open, the abdominal cavity must be rinsed. Pick off the fish meat to stay clean fish meat spare.
3, the fish minced, chopped into puree, into a small pot, add an egg white, whisking; and then add a spoonful of dry starch keep whisking into a fine meat paste.
4, chopped pork, add chopped scallions, salt, oil and blend into the filling spare.
5: Spread a spoonful of minced meat on the palm of your hand, put a piece of the filling in the center, slowly bring the fish paste together with your hands, and gently squeeze out a smooth and complete fish ball in the middle of your thumb and forefinger, scoop it up with a small spoon, and put it into a basin filled with water, so that the fish ball floats on the surface of the water.
6: Add water to the pot, bring to a boil, add the fish balls, add a few drops of shrimp oil, and bring to a boil again.