Ingredients: salt, oil, monosodium glutamate (or chicken essence), ginger slices, ginger juice and raw flour.

Tools: spoon, wooden stick (or rolling pin)

1. Wash mackerel, cut it in half from the tail, and then remove the bone and cut the head. Remember to leave fish bones and fish heads to cook soup. Sauced fish

2. Scrape the fish off the tail with a spoon and scrape the fish out. The remaining fish skin can also be used to make soup.

3. Add salt, oil, monosodium glutamate, ginger juice and raw flour, and then knead like dough. In order to make it better and more elastic, you must hit it hard with a stick. Then stand and marinate.

Make fish soup

4. While waiting for curing, add a little salt to the remaining fish bones and skin, and fry in oil until golden brown.

5. Add the fried fish bones and skin into the water until the bottom of the soup turns milky white, pick up the fish bone slices and make fish bone soup with boiled meatballs.

Make fish balls

6. Grab a handful of pickled mackerel meat with your hand and squeeze a meatball out of the tiger's mouth to make mackerel balls. Small meatballs are better to cook.

7. Cook mackerel balls with fish bone soup until they float, which takes about 15-20 minutes.