2. Seasoning: starch (pea) (100g), salt (10g), yellow rice wine (10g), monosodium glutamate (10g), soy sauce (5g) and scallion (5g).

3. Remove the fine bone spurs from the fish, mash it with the back of a knife, chop it into minced fish with a knife, put it in a container, add 5g of fine salt, 5g of yellow wine and 5g of monosodium glutamate, and slowly pour 500g of clear water. While pouring water, stir vigorously in one direction with chopsticks, and then pour out small pieces. While pouring water, stir hard in one direction with chopsticks and put small pieces of fish paste into cold water. When floating, add starch. Adding salt, yellow wine, monosodium glutamate, soy sauce and minced onion and ginger into meat, and making stuffing.

4. Put half a pot of clean water on a small fire, hold a handful of fish paste in the palm of your hand with your left hand, and put 1.5g stuffing in the palm of your left hand with your right hand. Then pinch it with your left hand, squeeze a fish ball with stuffing in the middle from your thumb and forefinger, hold it with a spoon, and then pour it into a clear water pot. At this time, if the water in the pot is boiling, add some cold water to prevent it from tumbling until the fish balls float to the surface. Put fresh soup and salt in the pot, put fish balls and yellow wine after boiling, then skim off the floating foam, add some bean sprouts and monosodium glutamate, and put the soup into a bowl after boiling.