1. Wash and chop the dragon fish
2. Chopped into minced fish
3. Put it in the container, add the cooking wine
4. Add white pepper
5. Add soy sauce
6. Add ginger powder
7. With salt
8. Add an egg
9. Add corn starch
10. Add olive oil
11. Stir in one direction
12. Start cooking oil
13. Heat up Qicheng and turn off the heat. Use a small spoon to make the fish into a ball and put it into the frying pan to fry
14. Fried to golden
15. Fish out for spare
16. Adjust sweet and sour sauce, one spoon of cooking wine, two spoons of light soy sauce, three spoons of sugar, four spoons of balsamic vinegar
17. Heat the pot and pour the adjusted soup into the pot until it foams
18. Under the fish ball
19. Put all the soup on the fish balls and turn off the heat
20. Sprinkle with sesame seeds
