To make pork and fresh shrimp croquettes not fishy, you can take the following measures:

1. Use fresh ingredients. Choosing fresh pork and shrimp reduces the likelihood of the meat tasting fishy.

2. Remove shrimp threads. Removing the shrimp threads will reduce the fishy flavor of the shrimp.

3. Add the right amount of seasoning. Adequate amount of ginger, green onion, salt, cooking wine and other seasonings can remove the fishy flavor of the meat and shrimp, while enhancing the texture of the balls.

4. Add starch. Adding the right amount of starch to the meat mixture can increase the tendoniness of the meat and make the meatballs firmer.

5. Blanch. Before cooking, blanch the meatballs in boiling water to remove the fishy flavor of the meat and shrimp.

Steps are as follows:

Materials:

250 grams of pork stuffing, 100 grams of shrimp, the right amount of minced green onion, the right amount of minced ginger, the right amount of salt, the right amount of cooking wine, the right amount of cornstarch, the right amount of water.

1. Mince the shrimp into shrimp puree, add to the meat filling, add chopped green onion, ginger, salt, cooking wine, starch, water, mix well.

2. Dip the palm of your hand in some water and roll the meat mixture into evenly sized balls.

3. Blanch the meatballs in boiling water, and when they float, blanch them for 1-2 minutes.

4. Fish out the meatballs, drain and serve.

I hope the above method can help you make delicious pork and fresh shrimp meatballs.