1, fish balls, fish must be less thick, Spanish mackerel, silver carp, bighead carp are the first choice, fish balls are fresh, so it is best to use fresh live fish. Choose a big fish with a weight of more than 3 kg. If it is a small fish, there are too many thorns.

2. If you simply use fish to make fish balls, the taste is single and not fragrant enough. It is suggested that when mixing the fish paste, some chopped pork fat should be added, and the ratio of fish to pork is 3: 1. The fish balls made by this method are delicious and fresh.

Many people who have made fish balls say that their fish balls are not tender enough because you didn't add water to them. Fish is actually very draught. When the fish paste is stirred, a small amount of water is added for many times, and the water is sucked dry, so that the fish balls made are naturally tender but not firewood.

It is necessary to make fish balls with eggs and starch. Starch can make fish fast and chewy, and egg white can make fish balls soft and elastic. Two egg whites are enough for 500 grams of fish, and starch is only the general consumption of fish.