1. Clean Spanish mackerel meat, remove blood and viscera, remove fishbone and skin, and remove the meat



2. Chop Spanish mackerel with a knife, and chop it continuously. Add a little water after the fish starts to stick to the knife. After cutting one side, turn up the following fish with the knife and chop it



3. Add chopped scallion and ginger, and continue to chop the fish until it becomes a very thick and delicate mince



4. Put the minced fish into a basin, stir in one direction continuously, add a little water while stirring, and continue to stir in one direction until the fish is strong



5. Add a spoonful of salt and a little monosodium glutamate, a little sesame oil, and two spoonfuls of peanut oil. Stir in the same direction evenly, and then you can make fish balls



6. Enlarge half of the cold water in the pot, turn the fire of the gas stove for a minimum circle, grab a piece of minced fish with your right hand, squeeze out a small ball with your fist, put a spoon into the cold water pot, and so on. Heat the water in the pot with a small fire and put the balls in until the minced fish is used up



7. When the balls are full in the pot, turn to medium heat. When the water in the pot boils, turn off the heat. Add a little salt and vinegar to the soup, add black pepper according to your taste, and sprinkle a little parsley to get out of the pot



Cooking skills



1. Add a small amount of water while chopping the fish. The fish will not stick to the knife, save labor, and the fish will be more tender



2. After cutting one side, use a knife to turn up the fish below and then chop it. This way, the fish will be chopped evenly and delicately



3. Minced surimi should be stirred in one direction to make it more elastic and vigorous



4. If you think the minced fish is too thick and too dry and hard, you should add some water and continue to beat. If the minced fish is too thick, the prepared fish balls will be harder and not tender enough



5. There is no need to add any other auxiliary materials to the stirred surimi, just add a little salt to taste, add some oil to make the surimi more smooth



6. You can squeeze out the round balls with your hands. The trick of soup spoon is not stick to minced fish: dip a little cold water before using the spoon



7. The meatballs should be cooled in the underwater pot with the minimum heat. Put the fish balls into the pot while heating, so that the meatballs are heated more evenly. After the last meatball is put into the pot, the first ones are mature and float on the water surface, and there will be no raw or cooked ones



8. Finally, turn to medium heat, turn off the heat after boiling, and finally add seasoning according to your taste