It is a famous traditional Han dish in Guangdong Province and belongs to Cantonese cuisine. Slaughter the dace fish fillets, take 500 grams of the fish spine, wrap it with a clean cloth and squeeze out the water. Fill a bowl with 65 ml of water and add 10 grams of dry starch to make a slurry. Put the fish meat into a basin and add 30 grams of egg white to mix with the tart. When it is slightly gelatinous, add 6 grams of refined salt, 5 grams of monosodium glutamate, 1 gram of edible alkali and 1/2 of the batter, stir the tart for about 3 minutes, then add the remaining batter, continue to stir until the tart becomes gelatinous and it becomes fish greens. Put the fish greens into clean water, knead them gently with your hands, wash away the fishy smell, remove the water, then place it on the cutting board and chop lightly until the surface is shiny, then scrape off the top layer, chop again, and follow this method until After chopping, chop the fish greens, put them in a basin, add 200 ml of water and mix well, add refined salt and MSG and mix until gelatinous, add peanut oil and mix well, then squeeze into fish balls (each weighs about 10 grams) , put the prepared fish balls into the water until they all float. After squeezing, pour the water into the pot and cook over low heat until it is slightly boiling.