Fish Ball

Fish Ball

1. Clean the ingredients first and set aside. Stingless fish

2. Put the green onion and ginger into water to make the soup, drain off the cooked green onion and ginger, let cool in water and set aside

3. Change the fish to small pieces. I will use a chef's machine to wring it later. If not, I will use a kitchen knife to chop into puree. Add a little green onion and ginger to prevent the heat from affecting the taste

4. Put the fish into the meat grinder and keep the fish moist when it is put in.

5. Put the minced fish into the cook machine, (if you don’t have a cook machine, put it in a large pot and stir in one direction with your hands, don’t change the direction halfway). Add salt, appropriate amount of oil, egg whites, stir on gear 1 or 2, and green onions. Add ginger and water three times to mix and stir

6. The stirred fish paste, beat it ten times with your hands, don't shake it, otherwise...you know. It’s best to have a deep and big pot. The beating here determines the taste of the fish balls.

7. Just squeeze it by hand to form a good shape.

8. Add water to the pot until it is warm, turn on a low heat, and start to squeeze the fish balls, using a spoon as an aid. I am not easy to shoot by myself. Squeeze the fish balls into the spoon and put it into the pot. After each squeeze, let the spoon sit in cold water and squeeze the second one.

9. The fish balls are all cooked up. After turning off the heat, rinse with cold water twice.

10. Just put the fish balls in cold water and keep them in the refrigerator if the weather is hot.

11. I made a radish fish ball soup, which is very fresh, and the fish balls are very Q-bomb, but they are real and delicious!