1. Shred the green onion and ginger and soak in a little water.
2. Wash two pairs of eel, remove the viscera, remove the head and tail, and cut into two pieces.
3. Remove the skin and bones (the fish skin is better to be torn apart from the back).
4. The finer the chop, the better it can also be directly crushed by a cooking machine.
5. Add salt and knead the onion and ginger and remove the water that leaves the onion and ginger.
6. Add starch (add the amount of starch according to the amount of material) an egg white, add green onion and ginger water in batches and stir thoroughly.
7. This is a long process of whipping until the more vigorous the better, during which time add salt and a little cooking wine and pepper to get rid of fishy.
8. Add water to the pot and heat the hot water on a low heat. Do not boil. Squeeze the meatballs out of the mouth of a tiger and put them into the pot.
9. After setting the shape, it is cooked over high heat and out of the pot.
10. Re-start the pan and fry the meatballs, take out the ketchup, thicken them, and drizzle them with ok.
Tips:Fish meatballs can be made from real ingredients for hot pot and soup.
