1. Thaw the longli fish, wash it, and dry it.
2. Cut into fish pieces.
3. Cut green onions into sections.
4. Put the fish cubes and green onions into the Supor wall breaker together, select to stir, about 40 seconds.
5. The fish is ready.
6. Put two eggs in the wall breaker.
7. Start the stirring program again, about 10 seconds.
8. Pour out the beaten fish, add a little salt and starch.
9. Stir well. Stir in one direction clockwise, the longer the stirring time, the better the fish balls will be.
10. Put half a pot of water in the pot, bring it to a boil, and put a little salt in it.
11. Grab a handful of fish mud with your left hand, squeeze a part of it with the tiger’s mouth, and dig out the squeezed fish mud with a spoon in your right hand, put it in the pot, and finish in sequence.
12. The delicious fish balls are ready, and a bowl is served while it is hot. There is no chance of freezing at all.
Tips:Beat the fish paste to make the fish balls taste better.
Adding a little starch or flour is enough, adding more will affect the taste
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