How to make fish balls? Making fish balls is simple and easy, just a few steps.

First, remove the main thorn from the fish (in fact, it is not necessary to cut it off, the whole piece will be easier to operate), and roll out the fish with a rolling pin (this is convenient for scraping next).

Scrape off the fish paste layer by layer along the direction of the fishbone with a thin hard spoon (fishbone is rare, so pull it out when you see it).

Continue to beat the scraped fish paste with a rolling pin several times (put it in the refrigerator for half an hour).

I was lazy at this step and used the chef's machine, which was very labor-saving. The fish paste was excellent, and finally I removed my claws (first add salt and ginger powder, then raw flour, and finally add frozen egg whites until the fish paste is thick)

Beat fish sauce

Put water in the pot and put the meatballs on a small fire (squeeze the minced fish out of the tiger's mouth with your left hand, stick the water with your right hand with a spoon, scrape the fish balls clean and put them in the pot, and repeat this action until the meatballs are squeezed out).

When the fire boils, all the fish balls float and can be taken out.

Rinse the hot fish balls quickly, then soak them in cold water, and then drain them thoroughly.