Strawfishballs

1

Strawfish one by one. Go get your gills and clean up

2

Go to the end

3

Cut off the flesh on both sides of the body along the bones

4

Remove the red meat from the skin and the skin

5

Cut it into big pieces, wash it, put it in a broken glass, and clean it up

6

Start the program, adjust the speed, and turn the fish into fish

7

Take a piece of sand, put the fish inside and squeeze the extra water out

8

(b) Fresh ginger is made of ginger paste, fragrance is cut to shreds and salt, sugar, white pepper powder is added to the flavor with a small amount of starch

9

Grab the fish with your hands, fall again and again

10

Put water in the pot, burn the fire, take the right amount of fish in the hand, and the right hand falls over and over and over again. Fish. Maru

11

Into the pot. Cook it

12

Fishballs and fish soup are in the bowl

13

It's good to be clean

1. It is difficult to blend the fish without adding water, but adding too much water will cause the fish balls to fall apart. Therefore, use a gauze cloth to squeeze out the excess water; this ensures the fish balls hold their shape well. The squeezed water is rich in nutrients, so it can be poured into the pot and stewed together with the fish heads and bones. It tastes good and prevents waste. 2. Adding white pepper powder, fresh ginger, and minced cilantro to the fish mince helps neutralize the cooling nature of the ingredients, removes fishiness, and enhances the flavor. 3. Adding starch is optional. Adding starch makes the fish balls bouncier, while not adding starch makes them more tender, though the texture will be looser. Therefore, decide on the amount of starch according to your personal taste preference. 4. The prepared fish balls can be served in clear soup or cooked in a hot pot.