2. Put the fish into the meat and beat it into mush with the cooker, don't put too much at a time.

3. Add egg white, add salt, white pepper, chicken essence, sesame oil and mix well.

4. Onion and ginger shredded, pour boiling water, brewed into onion and ginger water, cool and spare.

5. Cool the onion-ginger water and slowly add it to the minced fish, stirring in one direction as you pour. Unlike pork, fish doesn't absorb water as well, so just add it slowly.

6. Add a little cornstarch according to the consistency and mix well.

7. Clench the meat with your hands and let the minced meat squeeze out from the tiger's mouth to form round fish balls, and scoop them into the boiling water with a spoon.

8. Put green onion and ginger in the pot, bring the water to a boil, and slowly scoop out the fish balls one by one and put them in.

9. Fish balls are easy to cook, so basically the last one to put in, a little time.

Add salt, chicken essence, sesame oil to taste, out of the pan sprinkled with chopped parsley.