Fish ball making skills, a traditional skills project of the fifth batch of representative projects of Lianyungang's municipal intangible cultural heritage. Spanish mackerel is also known as fish, commonly known as croaker, bamboo mackerel, and chuanwu. It is called Ma Gaoyu in the Jianghuai region and Spanish mackerel in Shandong. The handmade process of Spanish mackerel fish balls is not complicated, mainly including material selection, cleaning, making fish paste, ingredients, frying, cooling, etc. First, carefully select the fresh Spanish mackerel from the Yellow Sea; wash it, open its back, remove the internal organs, and wash it; drain and dry it; manually remove the bones and skin, and use a knife to collapse the fish meat; add appropriate amount of water to the fish stuffing to make fish stuffing; leave it for an hour and then add egg white, yam, and scallion and ginger according to the proportion of fish meat; then add pepper, chicken essence or MSG, and secret scallion oil to stir, and leave it for several hours for use. Heat the oil and make fish balls after reaching a certain temperature; after the fish balls are fried to a certain degree, drain and cool them. The degree of frying of fish balls is a technical key. They should not be too yellow or not in place. The right degree depends on oral transmission. After cooling, the fish balls are packaged or plated and can be put on the market. Fish balls are made once a day, never overnight, and no food additives are added. The utensils used to make Spanish mackerel balls are simple, mainly kitchen knives, sticky boards, stainless steel utensils, pots, and colanders; the raw materials are Spanish mackerel, salt, pepper, chicken essence, corn flour (or cornstarch), etc. Spanish mackerel balls are top-grade fish products, but it is not easy to make fish balls delicate, tender, slippery, and elastic. The key to the technology lies in the stuffing, adding water, and the frying temperature and time. After the Spanish mackerel meat is taken out, it needs to be stirred vigorously in a clockwise direction by hand, and never stir back and forth. Add water while stirring, and stir until the chopsticks can stand in the paste. The frying temperature is entirely determined by eye. If the oil is too hot, the mackerel balls will be overcooked easily. If the oil is not hot enough, the fish balls will bubble slowly and will not taste tender. (No pictures available, please provide them.) (No pictures available, please provide them.)