Production method: clean carp or herring, scrape the clean meat, chop the clean meat into minced fish, add ginger juice, onion juice, monosodium glutamate, egg white, salt and lard into the minced fish, and stir into a thick paste.
Put the wok into low fire, put clear water in the wok, squeeze the fish into round or orange-petal fish balls, and put them into clear water. When finished, move the wok to high fire and cook the fish balls until they are 80% cooked.
Chicken soup, lard, mushrooms, monosodium glutamate and salt are put into a pot, and after boiling, fish balls are added. After a while, the pan can be cooked and sprinkled with pepper and chopped green onion.
When squeezing fish balls, it should be noted that fish balls are the same size and similar shape as orange petals (called orange petals fish balls). The fish balls made by some famous artists in Taizhou, Jiangsu Province are quite distinctive. The fish produced is round, white, smooth and tender, which is quite distinctive. What's even more peculiar is that this fish ball is round in soup, long when clamped on chopsticks, and flat when placed on a plate.
Features: white as jade, fresh and smooth, nutritious and convenient to eat.
You can also do this: after scraping the fish, use a meat blender to smash it, then smash the pig fat, then add a few egg whites, flour, salad oil, salt and monosodium glutamate, and stir in one direction until it is fully mixed.
Boil water, hold an empty fist, grab a handful of miscellaneous fish, squeeze out a meatball between your fingers and thumb, scrape it off with a spoon and put it into boiling water, and so on to make a pot full of boiling water.