Cooking Steps

1. 

   Step1:Thaw and drain the water of Longli fish fille

2. 

   Step2:Cut into small piece

3. 

   Step3:In the blende

4. 

   Step4:Make a very delicate fish past

5. 

   Step5:Add a little salt to the mashed fish (it's ok if you don't put it, because you need to process it into fish ball soup, curry fish ball or hot pot again

6. 

   Step6:Add white peppe

7. 

   Step7:Add egg whit

8. 

   Step8:Add two scoops of starc

9. 

   Step9:Start to wash your hands and start to stir them in the same direction. You can also scoop up the fish mud and beat them hard. The purpose is to work hard to make the fish balls tasty

10. 

    Step10:When you stir the fish mud, it will be full of colloid (the more you stir the fish mud, the more resistance it will have. Remember not to add onion, ginger or water

11. 

    Step11:Turn off the minimum heat when the edge of a pot of water bubbles

12. 

    Step12:Use the tiger mouth to extrude the ball and scoop it out with a spoon. A fish ball is finished (if it is sticky, a little vegetable oil can be applied to the tiger mouth

13. 

    Step13:Put the fish balls into the hot pot (make sure the heat is minimum and don't boil. It will disperse the fish balls

14. 

    Step14:After all the fish balls are finished, turn on the medium and small heat to boil and the balls will float

15. 

    Step15:If you are not in a hurry, you can refrigerate it after cold wate