1. Cut the fish into small pieces
2. Put the ginger, spring onion and fish into the food processor, add half an egg white and beat for one minute
3. Beat to the following state, then add the remaining egg white, pepper, salt, cornstarch, and water to beat for 3 minutes
4. After the beating, take it out and pour it into a basin, stir clockwise, and work hard
5. Add water to the pot and heat it to 40 degrees, turn off the heat, pinch out the fish balls with a tiger’s mouth, and put them
6. Then turn on the fire, wait for all the fish balls to come up and cook for one minute, turn off the heat, and then take them out and put them in a basin of cold water. This will make the fish balls more resilient
Tips:1. Beat fish as thinly as possible
2. The fish balls must be taken out and stirred
3. The cooked fish balls must be cold water
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