客家手工鱼丸不用外面买了，方法和配方都很简单，学会都可以做来卖了

今日小贴士Tips for today:
配料：鲩鱼肉（草鱼，海鱼等）500克，肥猪肉100克，姜葱水250克，
地瓜粉（或木薯粉）50克，盐5克
注意事项：
鱼肉跟姜葱水一定要冷冻一个小时，确保在搅打过程
中鱼肉不会因温度升高而破坏口感。最后一步摔打要
在20次以上，打出胶质。做出来的鱼丸才Q弹。
Tips for today:
Ingredients: 500 grams of fish, 100 grams of pork and 250 grams of ginger and onion water.
Diguar powder (or cassava powder) 50 g, salt 5 g
Matters needing attention:
Fish and ginger shallot water must be frozen for an hour to ensure that they are stirred.
Medium-sized fish will not destroy the taste due to the increase of temperature. The last step of wrestling
Over 20 times, gelatin was produced. The fish balls are only Q-bombs. "我们的目的是分享美味食品的制作过程，所有食材的获取和使用都符合道德和法律原则。"