Cooking Steps

1. 

   Step1:First of all, we prepare the necessary ingredients.

2. 

   Step2:Take a close look at this step. First place the knife at the fish's tail. Cut off the fish's tail. Then place the knife edge on the fish's bone in the middle. Cut it in the direction of the fish's head. Cut it at the fish's head position. Then cut off the fish slices. PS - take this step slowly. Don't worry. Look at the second picture above carefully. Put your hand on the fish. If you put it in front of the knife edge, it is easy to hurt your hand.

3. 

   Step3:Start scraping the fish. When scraping, there will be fish antlers on the back of the knife. Collect them and put them in the plate. When scraping the fish, the fishbone will stand up. After scraping twice more, it can be pulled out with a slight pull. The big and small bones can be easily removed. PS - fish slices should be shaved in three areas. First, scrape the tail, then the middle and the rest.

4. 

   Step4:Put a picture of the fish antler that has been scraped. The wood is very delicate. The whole process of scraping the fish antler took 20 minutes.

5. 

   Step5:Here's the fish antler I scraped off. Finally, I'll check if there is any fish bone.

6. 

   Step6:Take 350g of minced fish. Then prepare one third of water. About 120g.

7. 

   Step7:Pour 120 grams of clear water into the fish balls. Stir while pouring. Squeeze in a little lemon juice. Stir evenly. PS lemon has the function of deodorizing and improving flavor.

8. 

   Step8:Stir well, then add 1 egg white and 10 grams of starch.

9. 

   Step9:Stir again. The state after mixing should be similar to that in my picture. PS - just now, it has been stirred twice. The mixing time is about 10 minutes. If you don't add egg white, stir clockwise for 15 minutes.

10. 

    Step10:After all the ingredients have been processed, boil a pot of water. Turn the water on low heat. Then dip some water on your hand and wet it.

11. 

    Step11:Take a proper amount of minced fish and put it in the palm of your hand. Then squeeze it out as above. Scrape it off with a small ceramic spoon and put it into the pot. PS - pay attention. At this time, the water in the pot should be boiled over a small fire.

12. 

    Step12:Boil the fish balls over a low heat until they float slightly, then add some cold water. Boil them over a high heat until they float. Remove them into the cold water. PS - the fish balls can be kept fresh and tender without discoloration when cooked in low heat. The surface of the fish balls will be rough when cooked in high heat.

13. 

    Step13:The fish balls should be preserved with water. The water is better than the fish balls. Refrigerate for about 3 days. Don't freeze.