1. Add a proper amount of water to the pot and boil it, then add the proper amount of Chinese pepper to boil for a while, pour it into a bowl and let it cool, then add green onions, ginger, and salt to soak the flavor.
2. Cut the fish belly about two kilograms of fresh mackerel to remove the gills, internal organs and fish blood, clean and dry the water for later use. Take the meat from the tail of the mackerel with a flat knife toward the head of the fish.
3. The fish bones and skin are cleaned and chopped into puree.
4. Rinse the pork fat in two or two and chop it into puree for later use.
5. The old leaves of the leeks are soaked in water for a while to wash away the mud and sand repeatedly.
6. Put the chopped meat into the container and add appropriate amount of sesame oil, cooking wine, salt, starch, egg white, green onion, ginger, and pepper water. Stir in one direction with chopsticks so that the meat fills through the water. Remember to stir in one direction. , The water should be added in multiple times. Stir it and put it in the refrigerator for 30 minutes, then add the chopped chives and stir again.
7. Add appropriate amount of water to the pot and boil until small blisters appear at the bottom of the pot. Change the heat to low. Hold the fish filling with your hands and squeeze it out of the tiger’s mouth. Use a small spoon to scoop it and put it into the pot.
8. After all the fish balls are put into the pot, bring them to a boil over high heat.
9. Skim the froth to mature.
10. Add appropriate amount of salt to season, turn off the heat, add appropriate amount of white pepper according to personal taste, mix well and then serve.
