What is the making method and formula of fish balls?

Ingredients: grass carp 1, egg white 1, appropriate amount of ginger and onion, 2 tablespoons of edible salt and appropriate amount of starch (don't put too much, it will affect the taste).

1. Prepare a grass carp and remove the scales and internal organs. The black membrane of the abdomen is also removed, and then washed with clear water.

2. Cut off the fish head and cut the fish from the tail along the big bone in the middle. Be careful not to hurt your hand.

3. Remove the fishbone from the abdomen, then remove the skin and the red part of the fish back. The red part has a fishy smell and is not suitable for making fish balls.

4. Cut the fish into small pieces, add clean water and wash it several times to clean the bleeding water. You can soak it in clear water for 5 minutes.

5. Prepare a proper amount of onion ginger and put it into onion ginger water.

6. Put the fish in a meat grinder, add appropriate amount of onion and Jiang Shui, and make fine fish sauce. The finer the better.

7. Pour the beaten fish paste into a basin, add an egg white, 2 tablespoons of edible salt and appropriate amount of starch, and keep stirring in one direction until the fish becomes firm.

8. Grab a handful of fish by hand, squeeze it into the shape of a meatball, catch it with a spoon, and then put it in a cold water pot.

9. After all the fish balls are put into the pot, turn on a small fire to boil the water without stirring. You can gently shake the bottom of the pot and add 1 bowl of cold water to keep the water from boiling.

10, the fish balls become bigger and float, and then take them out and put them in the basin.

1 1, soak in ice water.

12, finished product drawing.