Cooking Steps

1. 

   Step1:Remove the internal organs of Spanish mackerel and wash them. Cut along the back. Scrape the fish with a knife. Try not to remove the skin. Cut scallion and ginger. Soak pepper in warm wate

2. 

   Step2:Add a little pepper water, white pepper powder and a little high white spirit. Take an egg white and a little water and add it to the fish slowly. Stir it with chopsticks in one direction slowly. Add a little cooking oil and stir it evenly. Note that the filling is not too thin here. But be sure to add a little water and a little water. In this way, the fish balls are delicious

3. 

   Step3:Add some water to the wok and heat until there are small bubbles at the bottom. Use medium heat. Put the fish stuffing into the wok by hand or spoon one by one

4. 

   Step4:When the fish balls float, turn the heat to boil and turn off the foam

5. 

   Step5:Sprinkle with scallion, add a little delicious soy sauce, drop a few drops of sesame oil to taste the pot