Wash the squid to remove the internal organs and head, and cut off the fins on the body.
Use a knife to cut the fish into two pieces from the tail of the squid, remove the main bone and the thorn, scrape the fish slowly with a knife, and then check carefully to see if there are any fish bones in the fish.
Then put the fish in the cooking machine into a fish paste.
Cut some onion ginger into the bowl in advance.
Eggs are taken out of the egg yolk using only egg whites.
Add a little cooking wine, salt, egg white and a little bit of starch to the well-boiled fish. Be careful not to add too much starch.
Add the onion ginger water to the inside, stir it in one direction, stir it for a while, and find that the fish paste is sticky. At this time, add onion and ginger water. The onion and ginger water should be added in small amounts several times. Stir again, stir it up to the mud, and you can't stir it together.
Add water to the pot, and you can get the meat when you are not too warm. Grab the fish mud in one hand and squeeze it into a round shape from the tiger's mouth. Stick the water in a small spoon and then catch the meat balls and gently put them into the pot.
Wait until the fish balls are all floating up.
If you have done more, you can fish out some to put it in the refrigerator.
Add some white pepper and salt to the soup. Add sesame oil, chicken essence and parsley to the end of the fire. The smooth and refreshing fish balls are ready.