Cooking Steps

1. 

   Step1:Ingredients for fish ball sou

2. 

   Step2:Deal with the Spanish mackerel first. Cut the Spanish mackerel from the bac

3. 

   Step3:Take the fish down with a spoo

4. 

   Step4:The remaining fish skin and bones can be stewed with Radis

5. 

   Step5:Put a spoonful of starch, sugar, pepper, cooking wine and egg liquid into the fis

6. 

   Step6:Stir. During the mixing process, take out the extra thorns inside

7. 

   Step7:Add a small amount of water at a time. Stir. In one direction. Stir. This is adding salt. Chicken essence. Continue to stir

8. 

   Step8:When the mixture is viscous, add the ginger powder and continue to sti

9. 

   Step9:At the end of stirring, the chopsticks stand on the fish balls. If they don't pour, it means that the mud of the fish balls is ready

10. 

    Step10:Add water in the pot. When the water is heated to the boiling point, use a spoon to make the fish mud into balls and put them into the pot

11. 

    Step11:Fish balls are in the pot. Skim the foam out with a spoo

12. 

    Step12:Fish balls come up. It means they are ripe

13. 

    Step13:Here is the cut spinach. It's boiling

14. 

    Step14:Put a proper amount of salt, chicken essence, turn off the fire, and then pour a little sesame oil on it. The delicious pearl and emerald fish ball soup is ready. The fish ball is smooth and soft, and the scalding taste is delicious. You can try it if you have time