8 mud carp

50 grams of pork

3 grams of pepper

2 eggs

5 grams of salt

3 grams of raw flour

50 grams of water

Q how to play fish balls?

Don't break the belly (easy to get meat), scrape the scales, remove the gills and clean them for later use.

Start with the fish tail and separate the fish from the fish bone. You can save the fish bones for frying and then cook the fish soup.

Slice the fish and pork, add egg white, pepper, salt, cornmeal and water and mix well. Then put it into a cooking machine and beat the fish into minced meat. The last step is crucial, that is, take the minced meat out of the cooking machine, put it in a big basin and beat the minced fish hard. I did hit more than a hundred times, and if I fell for a long time, it would taste better.

Take a soup pot and add half a pot of water, and boil it until it bubbles (never let the water boil, but add cold water to adjust it at any time). Squeeze the fish paste into small balls by hand (the size can be as you like), put them into the soup pot with a spoon one by one, and cook the fish balls to shape. Pay attention to the whole process that water can't be boiled. When the fish balls float on the water, they can be taken out and put on a plate. The purpose of plate loading is to dissipate heat quickly, and don't let the fish balls crowd together. So the fish balls are ready.

Tips

Use only egg whites, but not egg yolks!