1. To make green onion ginger water, shred green onion and ginger into a bowl, add water and a little salt, and set aside.
2. Wash the mackerel (mackerel), remove the internal organs, remove the head and fins.
3. The knife cuts along the back of the fish to separate the fish from the middle bone.
4. A section of the fish tail will be connected and cut with a knife.
5. Deal with one side, and then deal with the other side in reverse, like this.
6. There may be a lot of fish left on the bones with bad technique. Don't waste it. Slowly scrape the fish with a knife.
7. Then, when dealing with the fish, there will be a row of small thorns along the way my finger traverses, and I use my finger to feel where the thorns are.
8. After finding the thorn, pinch and pull it out. It will be easier to have tweezers.
9. After handling the fish, place the skin down, hold the narrow part of the tail with your fingers, and scrape the fish forward with the blade.
10. Until it is scraped clean, only the skin is left, and the scraped fish meat does not need to be chopped, it is already very thin.
11. Start seasoning, add salt and pepper, pour in the prepared green onion and ginger water, pinch the green onion and ginger, as long as the water does not contain any onion and ginger. Add an egg white.
12. Stir vigorously in the same direction until the fish sticks to your hands.
13. To boil water, prepare a bowl of cold water and a spoon next to it.
14. You can squeeze the balls when the bubbles start to form at the bottom of the water. Squeeze one out with a spoon and put it in the pot, dip the spoon in cold water and squeeze the next one.
15. After squeezing all in, turn on the fire to skim the foam.
16. Turn to low heat and add seaweed. Add salt for the last time to taste the saltiness.
17. Put chopped green onion, white pepper and sesame oil in a bowl.
18. Pour in the fish ball soup.
Tips:If it is fresh fish, it does not need egg whites to increase its strength. If the fish is freshly frozen, add an egg white. If it is not freshly frozen or it has been frozen for a long time, it takes two egg whites or even starch to increase its strength. Adding starch will make the taste much worse, so try to keep the fish as fresh as possible.
