Ingredients: 500g fresh fish, water, salt, monosodium glutamate and onion.

Method:

1, wash the fish and spread it flat on the chopping block, preferably fish with fish skin. Of course, I bought frozen river fish in a German supermarket, and the bones have been removed directly, so it is easier to make fish balls.

2. Hold the fish tail with your left hand and hold a sharp knife with your right hand. The knife makes a 45-degree angle with the chopping board, and scrape the minced fish from the fish tail to the belly. When scraping, the force should be appropriate, and the knife must not be perpendicular to the chopping board, otherwise the minced fish will not be fine.

3. In this way, roughly estimate the amount of scraped fish paste, and then add the same amount of water, and the ratio of fish paste to water is1:1.

4, fully stir with a pulverizer or blender, and the fish paste and water will be integrated.

5, then wash your hands, first add a proper amount of monosodium glutamate and onion, then add salt to your left hand, and keep stirring in one direction with your right hand until you feel that the fish paste is strong, which means that the salt content is enough. At this time, the fish paste is very sticky and feels very strong.

6, prepare a pot of water, heat it, the water temperature should not be too high, then squeeze a small ball of fish paste out of your hand one by one and drop it into the water one by one. When making fish balls one by one, we must control the water temperature, not too high.

7. When there are more and more fish balls in the water, you can fire. When all the fish balls in the water float, you can take them out with a colander and cool them.