What are floating soup fish balls? Let us introduce you to this dish

Floating soup fish balls are a dish that suits all ages and is delicious and tasty. Choose silver carp, white fish, or common carp, remove the skin and bones, and use only the fine flesh; mince it into a paste, stir it for a long time in one direction while adding a little clear water until white foam forms, then blanch it in boiling water to shape. After that, soak the fish balls in clear water for a while, then use seasonings to make a good broth, take the balls out of the water and put them into the broth, bring the broth to a boil again, and serve.

The fish balls are milky white, the size of ginkgo nuts; the white fish balls float in the broth, and a little garlic sprouts and cilantro are sprinkled on top, with excellent color, aroma, and taste. With one soup on the table, the whole room is filled with a fresh fragrance. When eaten, they melt in the mouth; after swallowing, the fragrant aroma fills the belly, not greasy, easy to digest, and easy to absorb. What is even more remarkable is that ordinary fish balls sink into the broth, while the fish balls of Weishan Island all float in the broth. The flavor of Weishan Island floating soup fish balls can be summed up as: first fresh, second tender, third soft, fourth floating.