The secret of making authentic handmade fish balls lies in the choice of fish, and the whole process can be cooked with low fire until the water boils slightly. After the fish balls are cooked, they should be soaked in cold water. The specific steps are as follows:

Ingredients: grass carp 1 piece, egg white 1 piece, appropriate amount of ginger and onion, 2 tablespoons of edible salt and appropriate amount of starch (don't put too much, which will affect the taste).

1, prepare a grass carp to remove scales and internal organs. The black membrane on the abdomen is also removed, and then washed with clear water.

2. Cut off the fish head and cut the fish from the tail along the big bone in the middle. Be careful not to hurt your hand.

3. Remove the fishbone from the abdomen, then remove the skin of the fish, and remove the red part of the back of the fish. The red part is fishy, so it is not suitable for making fish balls.

4. Cut the fish into small pieces, add clean water and wash it several times to clean the bleeding water. You can soak it in clear water for 5 minutes.

5, prepare the right amount of onion ginger into onion Jiang Shui.

6. Put the fish into the meat grinder, and add appropriate amount of onion and Jiang Shui to make a fine fish paste. The finer the better.

7. Pour the beaten fish paste into the basin, add an egg white, 2 tablespoons of edible salt and a proper amount of starch, and keep stirring in one direction until the fish is strong.

8. Grab a handful of fish by hand, squeeze it into the shape of a meatball, catch it with a spoon, and then put it in a cold water pot.

9. After all the fish balls are put into the pot, turn on a small fire to boil the water without stirring. You can gently shake the bottom of the pot and add 1 bowl of cold water to keep the water from boiling.

10, fish balls get bigger and float, then take them out and put them in the basin.

1 1, add ice water to soak.

12, finished product drawing.