1, wash and dry the Longli fish fillet and cut into small dices, add chopped green onion and minced ginger and minced into paste.

2. Put the fish paste into a large bowl and add salt, yellow wine and cornstarch and mix with chopsticks in one direction until the filling thickens.

3: Put the egg whites in a clean bowl and beat with a mixer until well blended.

4: Pour in the whipped egg whites in two batches and stir with chopsticks in one direction until the filling is thick.

5, put 600 grams of water in the pot with 1 tsp of salt and cook until the water is almost boiling, reduce the heat, left hand gloves (or directly with the hand) with a small spoon dipped in water to take a spoonful of fish ball filling, with a spoon to fling to the palm of the left hand, and repeat a few times into the shape of a ball into the pot.

6, when the fishballs float up then use a large spoon to multiply them out until you have made all the fishballs.

7, add a small spoon of vinegar and a little white pepper in the fish ball soup will be more delicious.