2. Wash and chop leeks. Chop onion and ginger for later use;
3. Remove the fishbone. Cut the fish from the tail of Spanish mackerel with a knife and stick it on the big spine of the fish. Both sides, please. It's not difficult, but be careful;
4. Scrape off the fish with a knife. Hold one end of the fish with one hand, and scrape it off with a knife in the other hand.
5. Check whether there are fishbones, and then chop the fish. Then add soy sauce, in order to make the fish taste a little, a little is enough. Otherwise, the fish will turn into soy sauce. Chop it up. Set aside for later use;
6, chop pork belly (the purpose of adding meat is to make fish balls less embarrassing, but also increase the aroma of meat).
7. Chop the meat, add the fish and chop it together. Chop until the fish don't separate and stick together. Of course, the finer the better;
8. After chopping, add the prepared leek, onion and ginger, add all seasonings and add a little water. Start stirring, stirring in one direction. Stir for a while and you will find that the fish stuffing is sticky again and can't be stirred; At this time, water will be added and then stirred. Add water bit by bit. Stir it and let it taste for a while. It takes about ten minutes; Add Chili water to the filling, not ordinary water. )
9. Add water to the pot and bring it to a boil. Turn the fire and put the fish balls into the pot one by one. Let the ball float and you can cook.