1. The scales, skins, gills, internal organs and abdominal cavity of grass carp must be cleaned. Pick out the fish and keep it clean for later use.

2. Chop the fish into paste, put it in a small pot, add an egg white and beat well; Add a spoonful of dry starch and beat into fine meat.

3. Chop pork belly and add chopped green onion, salt and oil to make stuffing for later use.

4. Spread a spoonful of minced meat on the palm of your hand, put the stuffing in the middle, slowly gather the fish paste by hand, gently squeeze out a smooth and complete fish ball between your thumb and forefinger, scoop it up with a spoon, and put it in a basin filled with water, and the fish ball will float on the water.

5. Put water in the pot, add fish balls after boiling, drop a few drops of shrimp oil and boil again.