Zhapo Fish Ball is famous for its good shape, delicious, smooth, refreshing, nutritious, and can keep the original taste of fresh fish.

The production of Zhapo fish balls is extremely particular. Selection of ingredients (mainly mackerel, nine stick fish, eel, not these three kinds of fish), fresh raw materials, fine processes (picking meat, chopping minced meat balls, the process is very knowledgeable). Specific preparation: take the fresh fish meat scraped off the fine bones, put in a certain amount of water and a little salt, put it in a container together, shake it by hand until the fish meat is sticky, and see bubbles swell, then add water and some salt, then shake to The fish is like a thick paste. Try to cast a small ball in the clear water and see that it is not sinking. Let it rest and swell for a while, then grab the fish paste and gently fist to make the fish paste squeeze between the thumb and index finger, which looks like a longan. It is cast one by one in cold water to condense for a while, and then the cold water slowly boil. When the water is boiling, we must bet on the cold water to stop boiling, in order to prevent the fish ball from getting old, and it will mature when the fish ball turns white and rises to the surface. In the hot air, the white and round fish balls roll up and down, add a teaspoon of salt, a teaspoon of lard onion, a handful of celery, and those who like vegetables can add their favorite vegetables and serve to the bowl. The fragrance is tangy. People who have tasted it, they are full of food, and the more they eat, the more they want to eat.