1. After the Spanish mackerel is cleaned, slice it into two pieces, remove the large bones and spines, and slowly scrape off the fish with a knife (this process must be done slowly)
2. Add appropriate amount of ginger, water, and salt to the scraped fish and put it into a blender to make a pureed fish (this step can be chopped into a puree with a knife, or it can be beaten into a puree with a dough)
3. After the egg whites are fully beaten, add the fish puree in two batches. During this time, add water according to the thinness of the fish puree. After each addition, use chopsticks to stir vigorously in one direction to make the fish soak in strength.
4. Then add starch and mix thoroughly
5. After the fish puree is strong, you can pour some olive oil and stir evenly so that the fish puree is ready
6. In a pot under cold water, turn on the lowest heat, and then slowly squeeze the balls out one by one by hand.
7. Cook until the fish balls float, remove the foam on the noodles, cook for a while, and finally sprinkle with chopped green onions.
