How are the fish balls sold in the market made and what materials are used?

Fish balls, a traditional dish of the Han nationality, are often cooked in Fuzhou, Minnan, Guangzhou, Fuzhou, Jiangxi and other places in Taiwan Province Province, and belong to Cantonese cuisine or Fujian cuisine. Also known as "water pill", it was called "fish pill" in ancient times. Because it tastes delicious, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people. Fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Chop the fish, add proper amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, add potato powder, stir well, squeeze it into balls, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets. Production method: ordinary fish balls

Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch.

Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.

Exercise:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;

2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;

3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.