1. Spanish mackerel processed clean, sliced into two pieces, remove the big bones and thorns, slowly scrape down the fish with a knife (this process must be slowly get)

2. Scrape down the fish with an appropriate amount of ginger, water, salt into the blender into the fish puree (this step can be chopped with a knife into a paste, but also can be used with a rolling pin into the puree)

3. Egg whites are fully whipped, in two parts, adding Fish puree, according to the consistency of fish puree during the appropriate amount of water, every time you add, use chopsticks to a direction of dead force stir, so that the fish bubbles rise up

4. Then add starch and mix

5. To fish puree on the strength of the fish puree can be poured into some olive oil, mix well, so that the fish puree is done

6. Cold water in the pot, open the smallest fire, and then slowly squeeze out of the hands of a A pill, warm water in the pot, small fire slowly cook

7. Cook until the fish balls floating, knock off the surface of the foam, a little small cooking for a while, and finally sprinkled with chopped green onion can be