Fishball Preparation Guide

Fish balls Preparation:

1. Take 500 grams of fish meat, chop it into fish paste, add 40 grams of water,add fine salt 4 grams, chopped green onion,grated ginger juice 25 grams, stir in one direction until well mixed;

2. Stir until sticky, then test by squeezing a fish ball with your hand; if it floats in cold water, add 3 egg whites beaten to foam, 50 grams of wet starch,add monosodium glutamate 1.5 grams, and 50 grams of cooked pork fat still stir in one direction until mixed evenly, forming fish ball dough;

3. Then use your hands to form the dough into 3-centimeter diameter fish balls, place them in a cold water pot, bring to a boil (keep at a gentle simmer for 3 minutes), remove foam, and scoop out the fish balls with a strainer to complete.