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1. Half a slice of sea bass, peel off the skin first, and then remove the middle piece of meat with the bones.
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2. 3 slices of ginger, 5g of chives, 50g of water, beat them into juice, filter to remove residue.
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3. Add 0.5g pepper, 3g salt, 1 egg white (38g), 40g green onion and ginger water to the fish, 1 spoon of cooking wine and beat it with an ACA blender. I beat it for about 6 minutes. I should beat it for a while and the fish will be more delicate.
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4. Add 10g of cornstarch to the beaten fish paste, stir until there is no dry powder (to prevent starch from splashing), and then beat evenly with a mixer.
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5. Hit the fish mud.
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6. Add an appropriate amount of chives to 50 g of pork filling, add 0.5 g of white pepper, 2 g of oyster sauce, and 5 g of sweet noodle sauce and mix well.
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7. Add 1 tablespoon of cooking wine and 1 tablespoon of pepper aniseed water to the meat filling, and stir vigorously in one direction to make the meat filling.
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8. Take a spoon of the right size and dip it in the water first, and then scoop the fish paste so that the fish paste will not stick to the spoon. Dip your fingers in water, press the fish paste flat, and remove the excess fish paste along the side of the spoon, so that the fish balls are basically the same size.
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9. Put in the right amount of filling, not too much.
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10. Dip your fingers in the water, lift the two ends of the muddy fish in the middle, and wrap the filling.
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11. Dip your fingers in water to prevent sticking, and pat the joints carefully.
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12. Beat it back and forth with left and right hands a few times, and a smooth fish ball is ready.
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13. Put it in cold water first, and then boil it all. Shake the pot a little while cooking to prevent the bottom from sticking. In the beginning, I didn't have experience with 2 small ones, the latter were basically even, there were 20 in total, and the smallest one was not stuffed. The stuffing has leftovers the size of fish balls.
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14. Boil the fish balls for one minute after they rise, and then transfer them to a basin of cold water.
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15. Change the cold water twice to cool down.
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16. It is very delicious, and can be used for soup, shabu-shabu, and cooking.
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Tips:Fingers and spoons must be dipped in water to prevent stickiness.
