Fish meatballs production unique, eating a variety of different ways, a unique flavor, people are full of food is not tired. Processing this dish, the first weight of about 1,000 grams of live grass carp (carp, mackerel can also be) peeled and opened, remove the thorns, the fish and a little fat pork chopped into a small pile of cleaned stone, with a wooden stick pounded into the puree, sprinkled into the appropriate Dan pepper and salt, add a little egg white and mix well, made a small ball ball, or soup, or deep-fried, or for oil soaked bean curd and peppers stuffed with, etc., are meat

The meat is tender and flavorful, fragrant and refreshing.