1 mackerel, 1 bowl of light salt water (1 bowl of water+1 teaspoon of salt, frozen in refrigerator)

working methods

1. Wash mackerel and cut two pieces of meat along the edge of the fish bone.

2. Scrape the fish with a spoon to remove the fishbone and tendon. Bloody meat and fish belly are fishy, so don't scrape them together.

3. Don't throw away the fish skin and bones. Stir-fry them for fish soup.

4. Chop the fish into minced meat with a knife. The fish stuck to the knife when chopping, so sprinkle some salt water.

5. Chop the fish into fine powder, put it in a big bowl, hold the minced fish in your hand, and then put it in the bowl.

6. Do this repeatedly until the surimi becomes firm and elastic. Sprinkle salt water from time to time during throwing to prevent sticking hands and cool the surimi (don't sprinkle too much salt water).

7. Pour water into the pot and turn to low heat.

8. Prepare a bowl of clean water, dip it in water with a spoon, grab a mass of minced fish with your hands, squeeze a small ball out of the tiger's mouth, scrape it off with a wet spoon, slide it into warm water, and cook it slowly at the boiling temperature of water.

9. Put it in a bowl, sprinkle with a little coriander and drizzle with garlic oil, and a bowl of delicious fish balls can be eaten.