The ingredients are:

Yellow croaker 1 fish

Material wine moderate

Corn starch 2g

The steps are:

Prepare the yellow croaker, wash it and remove the head.

2. Remove the head of the yellow croaker, and cut off two pieces of fish meat with the blade of the knife from the tail of the fish.

3. Tap the fish with the back of the knife to loosen the flesh and pick out the spines.

4. Cut the fish into small pieces and mince.

5. Pour cornstarch and cooking wine into the chopped fish and mix well, put on disposable gloves and wrestle the fish to make it sticky.

6. Boil the water in the pot and turn down the heat, put the fish puree into your hands, and use your tiger's mouth to squeeze out a proper amount of fish puree into the pot.

7. Cook the fish balls until they float, then drain and store in the refrigerator.

Notes:

Filleting fish must be careful, worried about the hand, you can take the left hand towel pad on the fish flesh and press.

2. Knock the fish mud with the back of the knife is because it makes the fish more fluffy, which makes it easier to take the spines.

3. Starch in order to increase the viscosity, wrestling out the viscosity to make the fish balls more Q-bomb.

4. Do not want to chop can also be used in the cooking machine, but the cooking machine is too crushed to eat in the mouth of the particles.