Solid fish balls, as the name suggests, are made entirely from the same ingredient inside and out, with no filling.
Stuffed fish balls, on the other hand,
have surprises within.
They are filled with a rich variety of ingredients, such as sea urchin nectarines, seafood soup packets, deep-sea abalone balls, and many more.
At this moment, Huang Jun is making white fish balls, a type made solely from fish meat paste.
The first step in making fish balls is to place the selected fish meat in a bowl and soak it in clean water for at least fifteen minutes.
This step can effectively remove the blood from the fish meat, making its color pure white.
During soaking, it is advisable to keep the tap slightly open, allowing the water in the bowl to remain flowing, which can more effectively promote the discharge of blood from the fish meat.
Regarding these cleaning steps, Huang Jun had already provided detailed explanations and guidance when Aunt Li and her colleagues were cleaning.
