制做鱼丸以选用无细刺的桂鱼为佳。其次为草鱼、鲢鱼等。原料；将鱼肉150克，鸡蛋清1只，精盐、味精、葱姜汁各适量。制法：先将鱼肉去皮剁茸，将鱼茸放入蛋清、水、精盐，拌匀。取一团鱼茸，若能浮于水面上表示即好，随即将鱼茸挤成鱼丸，人冷水锅中烧熟即成。制作关键：①剁 Preparation of fish balls to choose no thin thorns mandarin fish is better. Followed by grass carp, silver carp and so on. Raw materials; 150 grams of fish, egg 1, salt, monosodium glutamate, onion ginger juice the right amount. System of law: the first fish peeled chopped velvet, the fish paste into the egg white, water, salt, mix well. Take a ball of fish paste, if floating on the water that is good, then squeezed fish balls into fish, cooked in cold water pot Serve. Production key: ① chop