Cooking Steps

1. 

   Step1:Clean the fresh fish, remove the scales, and hang the dried blood water. About one night. Keep the main bone in the middle of the fish the next day. Scrape down the fish on both sides with a knife as long as the white meat is red and doesn't smell too fishy. After scraping down the back of the fish, touch the bones with your hands and throw them away. Then chop them into minced fish. Divide into three parts and put in one part of raw meal. The amount of four parts should be the same. Then put the egg white and knead and mix together. Knead for a while more like kneading the face. Knead while putting the ginger juice until it's almost like running water. Then stir along the direction. Stir for about five minutes, add a little salt and then continue to stir while adding salt until you feel resistance. You can make a fish ball ladle and put it into cold water. If it can float, it will become successful. If it can't, you should continue to stir it and add a little salt until the ball floats. Add more water in the pot and put it into the big fire, and then use the spoon to stir on the ball. Let them boil evenly for five minutes, and it will be successful. This is the favorite of Hubei peopl

2. 

   Step2:It's a success. Let's eat it