The weather lately has been really awful. I go straight home from work, and I really don't want to go out. I make my own fish balls at home.Fish BallsThey are very easy to make, and they taste very fresh. Whether you cook them in fish soup or in a hot pot, they are both great choices.Ingredients:Main Ingredients:

　　Mackerel350g of meat, 60g of flour,1 egg, a small amount of salt,pepper, a small amount of cooking wineInstructions:1. Wash and de-bone the mackerel. If you prefer, you can also remove the skin.2. Cut the fish meat into small pieces and add the egg.3. Mix well.

4. Divide the mixed fish meat into two portions and blend in a food processor. Blend for about half a minute, then add a small amount of salt, pepper, and cooking wine and blend again.

5. Blend into a smooth fish paste. Take it out and mix the remaining fish meat in the same way to make fish paste.6. Knead the dough.7. Divide the flour into three portions and add it gradually, mixing well each time before setting it aside.

8. Knead the dough well, then continue to knead it in a clockwise direction.

9. Pour in an appropriate amount of water in a pot, over high heat, and cook until small bubbles appear. Reduce the heat.

10. Prepare a bowl of cold water and a spoon. Hold a small amount of fish paste in one hand and squeeze fish balls with your thumb and index finger. Scoop the fish balls into the pot with the spoon, dipping the spoon in cold water each time, until all the fish paste is used.

11. Once all the fish paste is used, reduce the heat to medium.12. When the fish balls float to the surface, remove them and soak in cold water. Pour out the hot water and soak in cold water again. This will make the fish balls more elastic.

Tips: To make white, smooth fish balls, you can choose to use

Catfish.

8. Pour the appropriate amount of water into the pot, bring to a boil over high heat, then reduce heat to simmer.

9. Prepare a bowl of cold water and a spoon. Hold the appropriate amount of meat puree in your left hand and squeeze out meat balls in the palm of your hand. Dip the spoon in cold water and remove the fish balls, placing them in the pot. Repeat this process, dipping the spoon in cold water each time until all the meat puree is used.

10. Reduce heat to medium after all the puree is used.

11. Continue cooking until the balls float to the surface, then remove and place in cold water to soak. Drain the hot water and place the balls back in cold water to soak. This will make the balls more elastic.

Tip: For a snow-white meat texture, choose to usecarpand remove the skin.