1. Fish bones removed and chopped into puree
2. Add egg white, oyster sauce, cooking wine, salt, pepper, starch
3. Stir vigorously in one direction with chopsticks
4. Boil the water in the pot
5. Grip the meat with your hands, let the minced meat squeeze out of the tiger’s mouth to form a round fish ball, and put it in the water
6. The fish balls float on the surface, add salt, chicken essence, and peanut oil to taste
7. Sprinkle with chopped green onion
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