2, clean and disembowel, remove the internal organs and wash. From the middle of the fish spine cut all the way through the knife, and then use the knife on each side of the bone to slice out 2 pieces of fish, and then slice off the skin, from the tail to the head to scrape down the fish.

3, about 600 grams of fish on the cutting board with the back of the knife smashed into mud, and then chopped with the blade of the knife rows into a very fine as fat mush, shoveled into the bowl.

4, 20 grams of cooking wine, 40 grams of finely chopped green onions, 30 grams of ginger juice, 300 grams of water mixed into the fish puree in 3 times, such as all at once to add easy to make the fish puree soup.

5, next add salt to continue to stir, fish puree will obviously increase viscosity.

6, and finally 30 grams of starch sifted and poured into the fish puree and stirred well (such as confirming that the fish puree stirred in place, completely free of starch).

7, blanching: pot into the water (outside the amount of material) high heat boiling, turn the fire down to 60-70 degrees or so, keep at this temperature. Fish puree with the left hand tiger's mouth squeezed into egg yolk-sized round balls, right hand with a small spoon to scrape down the side of the pan, slipped into the pot.

8, when the fish balls see white, let stand for 5 minutes to prevent the fish balls outside the old inside, and can be gently pushed with the back of the spoon.

9, blanch in water and then cook in fresh soup: another pot into the chicken broth, into the fish balls, can add asparagus, mushroom, ham, fungus, green onion and other colorful garnishes, after boiling.