Main ingredients: Spanish mackerel 200 grams

Accessories: pork (fat and thin) 50 grams, 75 grams of eggs, 30 grams of leeks, 30 grams of spinach

Seasoning: peppercorns, salt, pepper, sesame oil, each in moderation

Practice: 1, will be chopped leeks, spinach shredded Spanish mackerel meat and pork and chopped into a minced meat filling into a bowl. Add pepper, beat the egg, beating in one direction, then add salt and stir to spare

2, add fresh soup in the pot, boil over a rapid fire, the fish filling squeezed into balls into the pot, with a slow fire, until the balls are cooked, add spinach, pepper, sprinkle with chopped chives, drizzled with sesame oil, served in a bowl that is complete.

Features: this dish soup and vegetables, tender and appetizing.

2, Spanish mackerel head, skin, thorns, dirty. Chopped into fish paste. Then put the oil, chives, egg white, salt. Stir in one direction, must stir in one direction. If it's too thick, add some water. Don't put too much. Boil water in a pot, and when the water boils, drop the balls. It's ready when it boils. Drizzle with a little sesame oil. Absolutely delicious a!