1. Wash 1000 grams of fish and cut into small pieces.
2. Chop into very fine mashed fish and set aside.
3. Cut green onion and ginger into thin strips.
4. Add a small amount of water to soak into green onion ginger water.
5. Soak the pepper with water to make the pepper water.
6. Pick and wash the coriander, cut into small pieces for later use.
7. Add appropriate amount of pepper water and green onion ginger water to the fish paste. Do not add too much at one time. Add about 4 tablespoons of pepper water and 5~6 tablespoons of green onion ginger water. If it is not enough, add it later.
8. Add two egg whites.
9. Add 8 grams of salt.
10. Add 4 grams of chicken essence.
11. Add 20 grams of starch.
12. Add 30 grams of cooking wine.
13. Stir the fish paste in one direction, and if the fish paste is dry, add some green onion and ginger water. Stir until the fish completely absorbs the juice, and it has a certain viscosity and can be kneaded into a dough.
14. Squeeze the fish paste into balls with your hands.
15. Add a lot of water to the pot, heat it to about 70 degrees, add the fish balls one by one, heat it on a low heat, don't let the water boil, otherwise it will be easy to boil the fish balls until all the fish balls are floating and you can turn off the fire.
16. Scoop the fish balls into cold water and shake them to make them firmer.
17. In a separate pot, add water to a boil, add fish balls, and season with 4 grams of salt.
18. Add 4 grams of chicken essence.
19. Add the coriander section at the end.
20. Put it into a bowl and add a little sesame oil.
21. Season with a little pepper to finish.
Tips:1. The fish paste should be chopped very finely;
2. When stirring the fish, always whipping in one direction;
3. The water temperature of the boiled fish balls is 70 degrees. Do not let the water boil during the heating process.
