One fish and one egg.

Seasoning:

Lard, ginger, salt, water, starch, onion, pepper.

Step 1

Choose a chubby fish, gut it, rinse it, remove the head and tail, cut the fish into three pieces, and don't use the middle fish steak (it can be used for soup later). Remove the big bones from the remaining two pieces of fish, then pat the fish loose with the back of a knife, then scrape the fish out with a knife and collect it in a bowl. The bowl needs to be deeper, and the bones will rise, and then it can be removed.

Step 3

Add chopped green onion to the fish, Jiang Mo, and then chop it until it feels no graininess.

Step 4

In a bowl filled with fish, add an egg, appropriate amount of white pepper, appropriate amount of boiled lard, and a bowl of clear water (the amount of a bowl of fish and a bowl of water should not be added for beginners at first, but can be added slowly if it is very thick), and then start to stir evenly, and the stirring direction is in the same direction.

Step 5

After stirring evenly, add salt, usually stir-fry the amount of salt in this dish, then start stirring vigorously, pay attention to the direction, and keep stirring. At this time, you will feel that the fish is becoming more and more viscous and the resistance is getting bigger and bigger. Continue stirring until the fish can be squeezed into a circle.

Step 6

Put clear water in the pot, squeeze the fish out of the ball shape with the tiger's mouth of your hand, catch it with a big spoon and put it in the pot. If it sinks, please continue stirring, if it floats, it will be successful. All the formed fish balls are put into the pot and boiled over high fire. During this period, the fish balls are gently pressed with a colander, and the cooked side will bounce up and turn over. When the fish balls turn white and big, they can be taken out and put in cold water. When the fish balls are cold, take them out, and then you can cook the soup. If there are too many, put them in the refrigerator for preservation, and cook them next time or in hot pot, preferably within a week.

When we grow up, no matter how far away we are from home, our hearts are tied to the people and food in our hometown. If you can eat food with hometown flavor, it will become one of the ways to relieve homesickness. I hope that you, as a wanderer, will be accompanied by a hometown dish.