Raw materials: (can be adjusted according to personal taste)

Fish stuffing skin: 500g fish (boneless pure meat), 20g carved wine, 7g salt, sugar 10g, a little chicken essence, a little white pepper, egg white 1, 200g pepper water and 70g pepper.

Pork stuffing: pork stuffing 150g, soy sauce 10g, carved wine 10g, salt 2g, sugar 4g, a little soy sauce, pepper water 50g and starch 5g.

Zanthoxylum bungeanum starch (red part): Zanthoxylum bungeanum water 60g, starch 10g.

Pepper water: ginger 10g, pepper 10g, moderate warm water.

Wash grass carp, remove scales and viscera, and wash blood on the back. You can use other fish instead, such as snakehead, yellow croaker, Spanish mackerel, etc. )

Cut off the fish head.

Hold the fish in the left hand, hold the knife in the right hand, and cut it from above the big bone in the middle of the fish.

Do the same for the other bone, leaving the middle bone.

Cut the bones off the belly of the fish with a knife.

Tilt the knife and cut the fish, not the skin.

Crush fish with a cooking machine.

Chop slowly with a knife. (The steps in Figure 7 can be omitted and chopped directly by hand, and the small thorns can be chopped off. )

Slice ginger with appropriate amount of pepper, soak it in warm water and let it cool.

Put the minced surimi into a pot, add 20g fine wine, 7g salt, 1 0g white sugar, a little chicken essence, a little white pepper and1egg white, and stir evenly in one direction.

Add a small amount of pepper water several times, and then put it after the water and meat are completely mixed.

Stir hard in one direction.

Take 60 grams of pepper water and 10 grams of starch to make starch water.

13, stir in one direction to make fish stuffing.

14. At this point, the fish part is completed. If you want to eat fish balls directly, you can dig them into boiling water with a spoon and shape them.

15. Chop the pork stuffing into paste, add 10g soy sauce, 10g carved wine, 2g salt and 4g sugar, and stir in one direction.

16, a small amount of pepper water is stirred in one direction.

17, add a little soy sauce to color. (Mainly to distinguish it from the color of fish balls, the contrast is more obvious)

Stir the pork stuffing.

18. Dig a little pork stuffing with a spoon and fill it in the fish balls.

19, plastic it again with a tiger's mouth, wrap it up and dig it down with a spoon.

20. Boil the water in the pot, add the fish balls, cook for 3-5 minutes, and take them out. The cooking time depends on the head. If you have no experience, you can scoop one and cut it open to see if your heart turns white. )

Make fish balls, control water, and put them in fresh-keeping bags for refrigeration or freezing. When eating, boil water or broth, add fish balls, add a little salt to taste, and decorate with coriander.