1. Clean the Jiaji fish, prepare green onions, ginger and eggs
2. Chop green onion and ginger, add a little boiling water and soak until the water is cool
3. Put the fish down with a blade and soak in cold water for 1 hour
4. The soaked fish is water controlled and cut into small pieces
5. According to the capacity of the home cooking machine, stir it into a puree.
6. Add salt, egg white, sesame oil, a small amount of green onion and ginger water
7. Stir fully clockwise (if thick, add green onion and ginger water to make)
8. Add appropriate amount of starch and stir well again
9. Hold the pot with one hand, scrape the fish mud with the other hand and beat it continuously for about 30 times until it appears gelatinous
10. Add enough water to the pot and stop the fire immediately after boiling. Grab the fish mud with one hand and make a fist, squeeze out a round shape from the tiger's mouth; in the other hand, use a small spoon to stick the water and then catch the ball, and gently put it into the water. When all the fish balls are in the pot, turn on the fire again (medium-to-small fire) until all the fish balls rise slowly and you can take them out
11. Put it in cold water to cool
12. Take out the controlled water, ready to eat, can be boxed and bagged according to the edible amount, and recommended in the freezer
