Kill the moray eel, scrape off the fish with a small sharp knife and put it in a basin;

2. Add 4g of refined salt into 500ml of clean water, and add it into the fish paste for 5 times. Stir hard in one direction by hand every time, so that the fish slurry expands violently, add starch and stir evenly until the fish slurry is kneaded into granules and can float in water.

3. Wash the fresh shrimps and mash them;

4. Pork belly is chopped into velvet;

5. Put the shrimp paste and minced meat into a bowl, add refined salt and monosodium glutamate, stir well, and knead into 1 cm stuffing pills;

6. Put the wok on a medium fire, add clean water, spread the fish floss in the palm of your hand with your left hand, pick a stuffing with your right hand, then pinch it with your left thumb and forefinger, wrap the stuffing with the fish floss, and squeeze the fish balls wrapped in your heart out of your fingers;

7. Scoop the fish balls into the pot with a spoon, so that the fish balls float on the water;

8. Turn the pot to a high fire and bring it to a boil. Cook the fish balls, take them out and put them in the soup bowl.

9. Take a separate pot, put it on the fire, pour 800 ml of broth, add monosodium glutamate and refined salt to boil, skim off the foam and put it in the soup bowl;

10. Sprinkle a little celery powder, pepper and sesame oil.

I wish you a happy life