The first trick:Choose fresh fish. What kind of fish to make fish balls is directly related to their freshness, tenderness and elasticity. Generally you should choose live fish with fewer thorns and more meat, such as grass carp, Spanish mackerel, silver carp, dragon fish and so on.

Tip: Grass carp is preferred for fish balls because it is fatter and has the least amount of thorns, so it is especially suitable for fish balls. The fish must be fresh, because the fresher the fish ball, the more elastic and smooth. Never use fish frozen in the refrigerator to make fishballs. Also, fish should not be rinsed during processing or it will be hard.

The second trick:Add egg white and cornstarch. Add egg white to soften the fish balls. Add the right amount of egg white when making fishballs so that the fishballs will be smooth and tender. Generally add according to the ratio of 1 pound of fish plus 2 egg whites. Potato starch makes the fishballs chewy and elastic, so add some potato starch.

The third trick:Mix well. When mixing with fish starch and egg white, mix thoroughly. When mixing, add water in several times and stir in one direction to make the fish "strong". Because the fish is more watery, the mashed fish will be tender but not mushy.

Tip: You can add a good amount of ground pork or lard to flavor the ingredients. When making fish balls, you can't add too much salt or it will not be fresh. Generally do not put too much seasoning, add a little pepper and ginger powder can be de-fishy. Generally wine and chicken essence should be put less or no, otherwise it will destroy the original flavor of the fish.

The fourth trick:Pay attention to small fire simmer. Fish balls must not be cooked over high heat. Fish balls simmered on low heat are more tender and more palatable.

Here is the complete process of making fish balls:

Materials:500g of fish, 60g of pancetta, 2 spoons of cornstarch, 5g of salt, 2 egg whites, a pinch of pepper and ginger, and 500ml of water.

Methods and steps of manufacture:

Step 1:Dice the fish and pancetta separately and chop them into mush with the back of the knife (this makes the balls very elastic and smooth). Add less water while chopping, add salt in a bowl and mix in one direction.

Step 2:Add pepper and egg white in turn, add water slowly and keep mixing, then add ginger paste and water starch and mix.

Step 3:Add water to the pot and bring to a boil. Using the "tiger's mouth" of your hand, squeeze out the shape of the balls and use a spoon to add the fish balls to the pot. Remember to dip the spoon in the water a little at a time, bring to a boil over medium heat, then simmer over low heat until the balls float to the surface, then remove and enjoy.