1. Remove the head and tail after washing the fish
2. Separate the fish from the tail
3. Remove fish skin
4. It is more troublesome to remove the fish bones. The belly of the fish is better to remove. The tail and back of the fish are sliced and then removed.
5. Shred the picked fish into a food processor and stir into a puree
6. Shred the green onion and ginger and soak in water for later use. This step can be prepared in advance. The soaking time is longer and tastes better.
7. Add appropriate amount of salt to the fish paste, and two egg whites. Pour the soaked scallion and ginger water into the fish paste at a time, because the fish itself contains a lot of water, so it depends on the situation.
8. Begin to stir in one direction with chopsticks to make the fish paste. This process really tests the strength of the arm and the wrist.
9. Boil water in a pot and put the balls
10. The meatballs are cooked as soon as they are floated. Add salt, chicken essence, coriander, and a little sesame oil to eat.
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