Hello, it's best to use Spanish mackerel to make fish balls, because this kind of fish has fewer thorns, delicious taste, rich nutrition and firm and compact meat, which is very suitable for making fish balls. The method of making fish balls is as follows: \xd\ Ingredients: Spanish mackerel, starch, ginger, onion, egg white, salt and olive oil. \xd\ Practice: \xd\1. After the Spanish mackerel is cleaned, slice it into two pieces, remove the big bones and thorns, and scrape off the fish slowly with a knife. \xd\2. Add appropriate amount of Jiang Mo, water and salt to the scraped fish. \xd\3. Put it into a blender and beat it into fish paste (this step can be chopped into a paste with a knife or beaten into a paste with a rolling pin). \xd\4. Beat the fish paste. 5. Add the fish paste twice after the egg whites are fully dispersed. \xd\6. Use chopsticks to stir in one direction to make the fish soak vigorously, then add starch and mix well. When the fish paste is strong, \xd\8. You can pour some olive oil \xd\9. Stir well, so that the fish paste is ready. \xd\1. Put it in cold water and turn on the minimum fire. \xd\11. Then slowly squeeze out one by hand. \xd\ Hope I can help you.