1 horse mackerel, 1 bowl of diluted salt water (1 bowl of water + 1 teaspoon of salt, put in the refrigerator to freeze for use)

Methods

1, horse mackerel cleaned, sliced along the side of the bone of the fish to open the left and right two large pieces of meat.

2, with a spoon to scrape out the fish meat, and set aside the spines and tendons, the more bloody meat and the belly of the fish is more fishy, do not scrape out all together.

3, fish skin and fish bones do not throw away, after frying incense used to make fish soup.

4, use a knife to chop the fish into minced meat, chopping fish meat in the process of fish meat sticking to the knife, sprinkle a little salt water.

5, chop the fish meat until fine, and then sheng into a large bowl, use your hands to hold the minced fish in your hands, and then forcefully fall into the bowl.

6, so back and forth action until the minced fish on the strength of the elasticity, in the process of throwing from time to time to sprinkle into the brine, so that it does not stick to the hands and for the minced fish cooling (brine can not be sprinkled too much)

7, water into the pot, turn to the lowest heat.

8: Prepare a bowl of water, dip a spoon into the water, grab a ball of minced fish with your hands, squeeze out a ball from the tiger's mouth, scrape off the ball with a dampened spoon, slide it into the warm water, and scald it slowly with the heat of the water.

9, served in a bowl, sprinkled with a little coriander, drizzled with garlic oil, a bowl of delicious fish balls can be eaten