What is the best way to make fish balls?

The best way to eat fish balls is as follows:

1. First cut off the prepared fish head, then slice the fish along the fish keel, then remove the tendons and peel off the fish skin, or slice the fish with a knife, which is cleaner, then cut off the keel, cut off the fins and clean the fish bones for later use.

2. When rapeseed oil burns to smoke, add ginger slices and stir fry, add fish bones and stir fry, and add a little cooking wine to taste.

3. Put the fish bones in a casserole with boiling water, and the fish soup boiled with boiling water is whiter and fresher. Cover and stew for 40 minutes, then cut the fish into small pieces, cut off about 6 Jin of fish meat, and then cut one and a half Jin of fat pig oil into pieces, so that the fish balls made are more tender and smooth.

4. Grind pork suet and fish into foam, then add two egg whites, white pepper, tapioca starch, 3 tablespoons of salt and Jiang Shui chilled in advance, stir evenly in one direction, stir hard, add Jiang Shui three times, then beat hard, stir for about half an hour, and squeeze into balls from the tiger's mouth.

5. Finally, add shallots, which can enhance fragrance and remove fishy smell. Stir well. Add 50% hot fish balls, squeeze the fish out of the tiger's mouth, round the fish with a spoon to prevent it from getting dirty, and then dip it in some water. Fry until the color is golden, and then take it out.

6, fried fish balls can be put into the cooked fish soup, put some salt and white pepper, cover the pot and cook for two or three minutes, then you can eat.