1. The fresh fish is headed, deboned, peeled, diced and rinsed with water to remove the fishy smell.
2. Put it in a food processor, add ginger, water, and half of the egg white. Turn on and play for about 30 seconds. Add the remaining half of the egg white, salt, pepper, cornstarch, and beat for another minute.
3. The fish paste is very sticky and delicate. Pour the bowl and beat it clockwise with your hands.
4. Add water to the pot and heat it to about 40 degrees, turn off the heat, squeeze the mashed meat with your left hand, squeeze the meatballs out of the tiger’s mouth, hold the spoon in your right hand, and scoop into the pot. After scooping, heat on a small fire until all the fish balls float.
5. After floating, cook for another half a minute, and scoop the balls into ice water. The balls will be more Q-bomb.
6. Make more of them at a time, store them in the refrigerator, and take them as you eat.
