First, shave the meat. Use a knife to cut from the spine of the fish and slice off the meat against the rib cage. There are still many small burrs in the fish meat at this point, which will be dealt with later. There is still some fish meat on the remaining bones, so you can use the knife to shave off some of the remaining fish meat. The meat is free of thorns and the fish is more tender when scraped with a knife.

After that, chop the meat and pick the thorns. Chub meat more small burrs, you can use the back of the knife to chop, remember the back of the knife. After chopping for a while, the burrs are mixed together with the meat puree. If it is for children to eat, you can use your hands to grab the meat to pick out the fish spines, at this time the fish spines and the meat are separated from the state, it is better to pick. The reason for chopping with the back of the knife is to make the meat in the form of puree, the meat is finer, and chopping beef to make meatballs a reason.

Prepare chopped green onion, salt, oil and water. Add a small amount of water to the fish puree, and keep wrestling, slowly the water is absorbed by the puree, and the meat puree is also adhered to a ball, more tough. Then add chopped green onion, salt, oil and five-spice powder, continue to rub and wrestle, and then add the ingredients and the puree when they are mixed together.