1, horse mackerel a more than two pounds, the fish cut in half, go to the head of the fish, pick off the main bone. Pick off the red meat and the flesh of the belly of the fish, more deodorized.

2, with a spoon to scrape up the fish, and finally leave the skin.

3, add salt, pepper, chicken essence, cornstarch, wrestle and knead vigorously until the fish puree comes out gelatinous (I just throw it directly into the bread machine and let it gelatinate, press the program once and it's almost done).

4, with a small spoon from the tiger's mouth to squeeze out the small balls, thrown into the seven minutes of hot soup to cook, fish out for use.

Second, the production of fish stock:

1, fish head and tail and bones, slightly fried in oil, pour boiling water, high heat to boil, and then adjusted to a small fire half an hour of slow cooking.

2, filter the stock twice, this is the fish stock. Do it out is milky white.