Cooking Steps

1. 

   Step1:Step 1: add proper amount of onion, ginger and pepper. Add 50g clear water. Heat to boiling. Keep for more than 5 minutes. Then cool.

2. 

   Step2:The second step is to remove the fish's head, skin and bones (I asked the master who sold the fish to do this). Wash the fish for use.

3. 

   Step3:Step three - cut the fish into small pieces.

4. 

   Step4:Step 4 - use the blender to make fish antler.

5. 

   Step5:Step 5: add wine, salt and egg white into the minced fish. Stir evenly. Then add 30g pepper water and 250ml water (added in several times). Beat with chopsticks in one direction until the fish is sticky. Stand the chopsticks in the minced fish and stand upright.

6. 

   Step6:Step 6 - take a pot and add water, green onion and ginger slices to 60 or 70 degrees. Change to the minimum hea

7. 

   Step7:Step 7 - wet the palm of your left hand with cold water. Grab some minced fish. Squeeze the fish balls out of the tiger's mouth with a small spoon.

8. 

   Step8:Step 8 - put the fish balls into the pot one by one. Boil them over a small heat. Do not let the water boil. When the water boils quickly, add a spoon of cold water. Repeat this several times. When the fish balls float on the water, use a leaky spoon to remove the fish balls.

9. 

   Step9:Step 9 - fish balls are not smooth, but they taste tender and fresh.