What is the material of Minnan fish balls (white) and how to make them?

Fish balls, also known as "water balls", are traditional dishes. Jinjiang and Shenzhen are the best and the most popular snacks in Fuzhou.

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. Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. Chopped and mashed with sweet potato powder. It is round, huge, fish-shaped, tough, white and soft. It is cooked with meat and bone soup, oily onions and lean meat. The pot has strong expansibility, is not easy to deteriorate, and is crispy at the entrance. 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. This is a common dish at banquets. There is a saying that "nothing is impossible without fish balls". Especially, overseas Chinese who go back to Yan Rong to visit relatives like to taste the fish balls in their hometown and have a good time. Fuzhou custom, at the banquet, guests should "sandwich wine bags." There used to be fish balls in the "wine bag", which were as big as children's fists. When you are "sandwiched" home, you have to cut it into small pieces for everyone to eat. Some people like to eat small fish balls without stuffing, which are specially made by others. Fish balls are very elastic. Fish balls are traditional foods in southern Fujian, Fuzhou and Guangzhou. Because it tastes delicious, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people. Due to the geographical location, Fuzhou is close to the sea and rich in aquatic products. Fish balls have gradually become the main snack of Fuzhou fish products, and have been widely praised in the past thousand years.