2
Wash the eel, cut the fish bones and skin into small pieces for later use, and then start the biggest process of this soup-removing the fishbone. You can scrape it with a knife as in my picture. The fish scraped out is very delicate, and then you don't have to chop it. Remember to pick the fishbone carefully. Pick a piece and knead it with your hand to see if there are any thorns. At this rate, it will take a long time. I picked a catty of meat for about 25-30 minutes. Spare.
three
Chop pork into minced meat. I suggest a little fat, because it will stick. You can chop up the whole piece with the back of the knife and then turn the tip of the knife. This kind of meat will be more elastic. Chop it for later use.
four
Chaozhou pickles are shredded for use.
five
Start making fish balls, put the fish paste and meat sauce together, grab them evenly by hand, add some salt (remember not to put too much, because we will put pickles in the soup), and add some raw flour, mainly to make the fish balls more sticky, so let everyone buy pork with some fat before. If the pork is sticky enough, there is no need to release powder.
six
At this time, put the pot into the water, and pour the fish skin, fish bones and cut pickles into a boil (it is not necessary to put all pickles according to the taste, but it can be gradually increased). After the water is boiled, put the fish balls one by one in turn. Pinch method of fish balls: grasp the meat in your hand, squeeze it out from the jaws of your index finger and thumb, scrape it off with a spoon, and it becomes a fish ball, which can be released and pinched.
seven
Fish balls can only be cooked when they float. Finally, try the taste to see if it is salty enough. There is no need to put chicken powder, because it is already delicious and sweet.