Cooking Steps

1. 

   Step1:One grass carp weighing about 3 Jin shall be cleaned after slaughter.

2. 

   Step2:Cut the whole fish into 2 pieces along the spine of the fish.

3. 

   Step3:Gently remove the whole row of bones from the belly of the fish with a knife.

4. 

   Step4:After removing the fish bones, 2 large pieces of complete fish meat will be removed.

5. 

   Step5:Tear off the skin. The color of the fish balls will be whiter and brighter after removing the skin.

6. 

   Step6:Put the fish in the blender and beat it into a paste. Beat the fish for a while. Make sure there are no small bones in the fish. The fish mud should be carefully kneaded by hand several times to check whether there are no broken fish bones in the fish mud.

7. 

   Step7:Divide the puree into 2 equal parts. Add 4 g salt, 10 g raw soy sauce, 15 g starch, 1 egg white, 10 g rice wine and 3 g white sugar into one portion and stir well to make filling. Add in the remaining seasoning and stir well.

8. 

   Step8:Make small fish balls out of the minced fish and put them in the refrigerator for 23 hours. It's easier for the frozen fish paste to wrap the outside layer of fish. If the fish paste is too sticky, you can wear disposable plastic gloves.

9. 

   Step9:Take a proper amount of fish paste and wrap the frozen fish balls.

10. 

    Step10:If you can't finish cooking at one time, put it in the refrigerator and freeze it. You can take it at any time. Boil the fish balls in water, add a little salt to the soup, and then boil them. Add chives and sesame oil to taste.