Fish balls

Wash the ingredients first and set aside. Fish meat without bones

Put the onion and ginger into the water and cook until the soup is made. Drain the cooked onion and ginger. Let the water cool and set aside

Cut the fish into small pieces. I will grind it with a kitchen machine later. If it is not available, chop it into puree with a kitchen knife. When chopping, add an appropriate amount of green onion and ginger water to prevent the heat of the knife from affecting the taste of the fish

Put the fish meat into the meat grinder tube and keep the fish meat moist when you put it in.

Put the minced fish meat into a chef's machine, (if you don't have a chef's machine, put it into a large bowl and stir in one direction with your hands, and don't change the direction halfway). Add salt, an appropriate amount of oil, egg white, stir at 1 or 2 speeds, add the water from onion and ginger three times, and mix.

After mixing the minced fish, beat it hard with your hands a dozen times, don't shake it around, otherwise... you know. It is best to have a deep and large basin. The beating here determines the texture of the fish balls

Just squeeze it with your hands and it will shape well.

Add water to the pot and bring to a boil, turn on low heat, and start squeezing the fish balls. Use a spoon as an assistant. It's difficult for me to take pictures alone. Squeeze the fishballs into a spoon and put them into the pot. After each one is squeezed out, run the spoon under cold water and squeeze out the second one

The fish balls are cooked when they all float. Turn off the heat and rinse with cold water twice.

Just put the fish balls in cold water and store them in the refrigerator if the weather is hot.

I made a radish and fish ball soup. It was very fresh and the fish balls were very chewy. It was made by myself and was authentic and delicious!

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Ingredients

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