Ingredients: salt, oil, monosodium glutamate (or chicken broth), ginger and ginger juice, cornstarch

Tools: spoon, wooden stick (or rolling pin)

1. Wash the horse mackerel, cut the fish in half starting from the tail, and then remove the fish bones and then cut off the head. Remember to keep the bones and head for the soup. Marinate the fish

2. Use a spoon to scrape upwards from the tail of the fish to remove the flesh, and the remaining skin can also be used to make soup.

3. Add salt, oil, monosodium glutamate (MSG), ginger juice and cornstarch, then knead it like dough. To make it tastier and more bouncy, you must use a stick to beat it vigorously. Then leave to marinate.

Making Fish Stock

4. While waiting for the marinade, add a little salt to the remaining fish bones and skin, and fry them in oil until they turn golden brown.

5, fried fish bones and fish skin add water to boil until the soup base becomes milky white, fish bones and fish fillets, cooking balls of fish bone soup is completed.

Making Fish Balls

6, grab a handful of marinated horse mackerel meat with your hand, a pinch from the tiger's mouth to squeeze out a ball, you can get a horse mackerel ball. Smaller balls are better cooked.

7, with the fish bone broth to cook the horse mackerel balls until floating is cooked, about 15-20 minutes