Ingredients: grass carp or silver carp, perch, egg white, starch, edible salt, ginger juice, cooking wine, soy sauce and sesame oil.

Self-made fish balls;

1, take the fish

Grass carp bought in the market, slaughtered, washed and decapitated, pick two fish from beginning to end, and don't want the thick part of the abdomen. Wash the fish, put the skin down and the fish face up on the chopping board. Knock the fish loose with the back of a knife and break up the fish tissues until the fish can be easily scraped off with a kitchen knife, and another fish is cooked in the same way.

2. Meat sauce

Chop the scraped fish with a kitchen knife, put it into a basin, add ginger juice, starch, protein, edible salt and cooking wine, and stir clockwise for more than 10 minute. Be careful not to change direction. Hold the stirred fish paste in your hand and turn it over, so that the fish paste will not fall off.

Step 3 Squeeze fish balls

Grasp the minced fish in your hand, hold it tightly, squeeze the minced fish into balls from the tiger's mouth, dip some cooking oil with a spoon, scrape off the fish balls and put them in a basin filled with clear water. At this time, if the fish balls sink to the bottom of the water, the fish balls fail to be made, and if they float in the water, the fish balls are made successfully.

4. Boiled fish balls

Boil the water in the pot, add the prepared fish balls, cook them and add them. Add salt, sesame oil and vinegar to the soup, sprinkle a little pepper and a handful of chopped green onion, and the fish balls will be cooked.

Pay attention to homemade fish balls, and the fish must be chopped and finely chopped. The remaining fish heads and bones can be used to cook fish ball soup, which can increase the flavor of fish ball soup. If you cook too many fish balls at one time, you can cool the cooked fish balls and put them in the refrigerator for freezing, and then cook them in the pot next time.