1. Scrape the blade along the direction of the fishbone to scrape the meat out
2. Put the fish into the wall-breaking machine, put two slices of ginger, scallion stems, and add an appropriate amount of water, press the grain function, it will be ready after tens of seconds
3. Make cornstarch and fish paste according to 1:10, add salt and stir clockwise with chopsticks
4. After the water is boiled, place the fish ball, squeeze it with your left hand, catch it with the spoon in your right hand, and then put it
5. After all the fish balls are finished, bring to a boil on medium heat
Tips:If you want the fish balls to be more chewy, stir them longer with chopsticks. I made them for babies and didn’t stir them for too long.
