1. Fresh Spanish mackerel removes internal organs and cleans fish gills
2. Cut the knife from the tail of the fish, and take the meat with the flat blade towards the head of the fish
3. Remove the fish bones from the sliced fish, remove the skin and take about 500 grams of the fish, and chop 100 grams of pork fat together with the fish into a puree.
4. Wash the green onion, ginger, and Chinese pepper, put it in a container and add boiling water to soak out the flavor, let cool for later use
5. Put the chopped meat into a container, add an egg white, a little starch, 80 grams of sesame oil, a little chicken essence and cooking wine and mix well
6. Pour the soaked green onion, ginger, and Chinese pepper water with chopsticks and stir in one direction. When adding water, add it in multiple times
7. Finally, add an appropriate amount of salt and stir evenly. At this time, the fish filling will be thicker again. Then add the onion, ginger, and pepper water and stir evenly to make the fish filling thoroughly water. Place in the refrigerator for 30 minutes. Remember to move in one direction when stirring, so that the fish filling can be stirred up vigorously. The fish balls made are tender and smooth. This time I stirred the fish filling for 30 minutes.
8. Peel off the scallion and ginger, wash the coriander, remove the leaves, and cut into green onion, ginger and coriander respectively.
9. Add water to the pot and heat it to about 40 degrees. Change to a low heat. Hold the fish filling with your left hand and squeeze it into fish balls from the tiger’s mouth. Use a small spoon to drop into the pot.
10. After all the fish balls are put in the pot, change to a high fire and boil, skim off the foam and remove the fish balls and put them in a soup bowl for later use. The fish balls are taken out in advance to prevent the fish balls from losing their tenderness due to the long cooking time.
11. After the fish balls are taken out, the soup in the pot is cooked with ginger to taste
12. Add salt, white vinegar, white pepper, chicken essence to taste, and finally add a few drops of sesame oil to turn off the heat
13. Pour the well-tuned soup into the soup bowl containing the fish balls and sprinkle the coriander on it.
14. Put it into the soup bowl, the finished product!
