How to make handmade fish balls

1. Wash the Spanish mackerel, remove the internal organs, heads and bones. (Use a knife to cut off the fish meat from the backbone of the Spanish mackerel. It is not difficult, but you have to be careful.)

2. Use a knife to hang the fish meat. (Press one end of the fish meat with one hand, hold a knife in the other hand, and gently scrape it with the knife to remove the fish meat.)

3. Wrap the scraped fish meat with clean gauze, float it in clean water, and remove it. Blood, tendons and impurities are removed, and finally the water is gently squeezed out.

4. Put the rinsed fish meat into a food processor and add three spoons of onion and ginger water.

5. Stir into fine fish paste.

6. Add appropriate amount of sweet potato starch and a small spoonful of salt.

7. Beat in one direction until the fish paste becomes gelatinous.

8. Put water in the pot and heat it to about 80°. Grab a handful of fish paste with your left hand and squeeze it out from the tiger's mouth. Use a small spoon to scoop it out with your right hand and put it into the water.

9. When all the fish balls float, take them out. (Dry out the water from the prepared fish balls, put them in the refrigerator, and eat them as you go, stir-fry or deep-fry them. You can eat them how you like. It’s convenient.

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