Ingredients:

One piece of Spanish mackerel (must be fresh), a small piece of pork belly, leeks, green onions and ginger.

Ingredients:

Cooking wine, soy sauce, salt, monosodium glutamate, thirteen spices, sugar.

Method:

1. Wash the Spanish mackerel, remove its internal organs, chop off the head, tail and fins;

2. Wash Chives, chopped. Chop the onion and ginger and set aside;

3. Remove the fish bones. Use a knife to cut off the fish meat from the tail of the Spanish mackerel close to the backbone of the fish. Be double-faced. It’s not difficult, but be careful;

4. Use a knife to scrape off the fish meat. Hold one end of the fish meat with one hand, hold a knife in the other hand, and gently scrape it off with the tip of the knife;

5. Check whether there are any fish bones? Then it’s time to chop the fish. Because the fish is very fresh, it will stick to the knife. The way my mother taught me is to add water first, little by little. Then add soy sauce to give the fish a bit of flavor, a little bit is enough. Otherwise the fish will turn into soy sauce color. Just mince it. Set aside for later use;

6. Chop the pork belly (the purpose of adding meat is to make the fish balls less fishy and to add the aroma of the meat. I used a small piece). Mom said that the minced meat filling tastes different from the stirred meat filling;

7. After mincing the meat, add the fish and chop it together. Chop until the fish meat does not separate and sticks together. Of course, the thinner, the better;

8. After mincing, add the prepared leeks, minced onion and ginger, add all the seasonings, and add a little water. Start stirring, stirring in one direction. After stirring for a while, you will find that the fish filling is sticky again and cannot be stirred; at this time, you need to add water and stir again. Water needs to be added little by little. After stirring, let it sit for a while to absorb the flavor. It will take about ten minutes;

9. Add water to the pot and bring to a boil, turn to medium heat and put the fish balls into the pot one by one. I use a small spoon to scoop it out. If you feel the meatballs are not round, just use a spoon to make them whole. Use medium heat because you are afraid that the taste will be different if you put it in the pot early and later. Once all the meatballs have floated up, it is ready to be taken out of the pot.