Stir in the beaten fish and minced meat, put in the right amount of salt and chicken powder, and pour in the ground shrimp into the mix. Finally put 4 eggs and sweet potato flour mix well, beat until strong mainly use eel or freshwater fish meat chopped, with the starch stirred to make, because it has a fresh and delicious, eat more not tired, cooking and other characteristics of the public favorite, and now also belongs to the coastal region is one of the characteristics of the flavorful snacks. Prepare a fine sieve to strain the fish, which has a lot of fine tendons that are difficult to cut short. The fish through the sieve add a little cooking wine, a little salt, monosodium glutamate (MSG) do not add because the fish itself is very fresh.

Working fish meatballs is often one of the indispensable delicacies, which is also one of my favorite food from childhood hit, just because I like it, I learned to do fish meatballs a long time ago, here to share with you, I hope you can help. Sit in a pot and light the fire, add oil and boil until 40% hot. Cuttlefish meat filling extruded balls, under the oil frying until the surface of the fish will be made into a silver bead like fish balls, but also has the meaning of reunion and beauty. Pengcheng fish balls (Xuzhou ancient name for Pengcheng), white and tender color, fine texture and fresh taste. Kang Youwei had tasted after the inscription: "Pengcheng fishballs known to meet near, reputation for a long time north and south," burning hard, out knocked scattered, to be the oil temperature rises, and then into the cuttlefish balls deep-fried through, was golden brown when the fish, drained the oil on a plate, on the table can be.

Being favored by diners around the world, the fishball eating method is also diversified, used to roll the soup is a very good way to eat, the soup is sweet. The fish ball is so delicious, its production process is not ordinary. First of all, take the fresh pangolin slaughter, remove the head and tail to remove the big bone. There is no fishy odor, and very few thorns, it is most suitable for making fish balls. First, the processed pangasius along the spine into two large slices, remove the head, tail, fins, light pressure on the ribs, sliced to remove the rib spines, diagonal knife to wipe off the skin, a piece of fish without spines will be sliced. Put the fish balls into the pot that has been opened, cooked, and then shrimp, nori, chicken essence, salt and white vinegar into soup, and finally pour the soup on the fish meatballs can be.