Fish itself is rich in protein and unsaturated fatty acids, and is rich in nutrients. The fish meatballs made with fish are even more delicious. Since the fish bones have been removed, they are suitable for the elderly, children and those who find it troublesome to spit out the bones. Dear friends, although my hometown is inland, it has many rivers and lakes. It can be said to be a land of fish and rice. It is rich in freshwater fish such as silver carp and bighead carp. Therefore, fish meat is an important source of protein for the people in my hometown. When hosting banquets and Spring Festival, handmade fish meatballs It is often one of the indispensable delicacies. It is also one of my favorite delicacies since I was a child. Because I like it, I learned to make fish meatballs very early. I would like to share it with you. I hope it can be useful to everyone. helped. Name of dish: Handmade fish balls

Ingredients: wild bighead carp Accessories: flour, eggs, shallots, ginger, lard, salt Specific steps

1. Combine about 5 pounds of fresh fish Remove the scales, gills and internal organs of the live wild bighead carp, clean it and dry it for later use;

2. Starting from the tail and avoiding the vertebrae, use the blade on both sides of the fish meat, spread it on the chopping board, and then use a knife to Slowly scrape off the white meat from the two pieces of fish to get the minced fish meat. Try to scrape it as clean as possible without thorns or dark meat;

3. Wash the green onion and cut it into inch-long sections, and peel the ginger. Cut into shreds and put into a bowl. Pour in an appropriate amount of warm boiled water and repeatedly knead the onion and ginger to extract the juice. After soaking and filtering, get the onion and ginger water. Chop the fish repeatedly into fine minced fish, stirring in small amounts and many times during the process. Add onion and ginger water until the fish paste is fine. Put it into a basin, add flour, salt, egg white and an appropriate amount of lard respectively. Use chopsticks to beat the fish paste in the same direction until it becomes sticky. Glue;

4. Boil water in a pot. After the water boils, adjust the heat so that the water boils slightly. Then grab and squeeze the fish paste with your left hand. Use a spoon with your right hand to scrape the fish paste squeezed out from the tiger's mouth of your left hand into the pot. Wait until Put them all in the pot and cook until all the fish balls float. Remove them and put them into a basin filled with cold water. The delicious fish balls are ready, no thorns, no fishy smell, and extremely delicious. Warm Tips

1. It is best to choose fresh fish so that it is fresh. Meaty freshwater fish and marine fish can be used;

2. The fish must be minced until fine. You can also Stir in a food processor;

3. Add green onion and ginger water in small amounts and multiple times, not only to remove the fishy smell, but also increase the flavor of the fish balls;

4. Stir the fish paste in one direction, Stir until fluffy and gelatinous.