Cooking Steps

1. 

   Step1:First, remove the main bone of the fish (in fact, do not cut it. The whole one will be better), and use a rolling pin to beat the fish (so that it is convenient for the next step to scrape

2. 

   Step2:Use a thin and hard spoon to scrape the fish paste layer by layer along the direction of the fish bone (there are only a few of the bones. Pull them out when you see them

3. 

   Step3:Continue to beat the scraped fish paste with a rolling pin for several times (put it in the refrigerator for half an hour

4. 

   Step4:I'm lazy at this step. I use the cook machine. It's very labor-saving. The minced fish is super good. Finally, I can free my claw birds (first add salt and ginger powder, then add raw powder, finally add refrigerated egg white, until the minced fish is sticky and strong)

5. 

   Step5:Mashed fis

6. 

   Step6:Put the water in the pot. Put the balls on a small fire (squeeze the fish paste out of the tiger's mouth with the left hand. Stick the water with the spoon with the right hand, and then scrape the fish balls into the pot. Repeat this action until the balls are squeezed out

7. 

   Step7:Turn the heat to boil. All the fish balls can be fished out

8. 

   Step8:Let's cool the hot fish balls and soak them in cold water. Let's cool them thoroughly and then drain them