1. Wash the Spanish mackerel and cut it apart from the middle, use a knife to remove the meat, don’t use the skin
2. Chop the removed fish meat, pour in cooking wine, white pepper, salt and mix well (according to personal preference, the minced meat can be finely or coarsely chopped)
3. Pour in a bowl of soaked green onion and ginger water, stir in one direction while adding water, then add the pepper water, continue to add while stirring until it is strong, pour in the starch and mix well
4. Add the chopped leeks and mix well
5. Put water in the pot and boil, squeeze the fish balls out into the pot by hand, and cook them.
