1. Remove the fish phosphorus and wash the fish tail; take two pieces of fish meat; soak the fish meat in water; soak the blood of the fish meat clean (so that a white fishball can be made); remove the fish skin.
2. Use a wall breaker to soak the clean fish meat with a wall breaker to make a fish paste. The proportion of water added is 1.7 times that of the fish meat.
3. Add salt (approximately 15 grams per scoop for a fish tail), beat with a whisk, and the first friend can add it while beating, and add until it is strong.
4. Add half a pot of cold water, squeeze the fishballs with your thumb and index finger, and put them in the cold water
5. Heat slowly with a small fire, don’t be too eager, don’t let the water boil, wait for the fishball to heat up and stabilize, turn the fishball upside down and continue
6. Cooked fish is cut in cold water with a fishing bucket, soaked in water, and can be stored in the refrigerator for several days, but the water should be changed frequently.
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