1. Take a fresh Spanish mackerel, remove its internal organs and clean it.

2. Cut lengthwise along the abdomen without cutting. Slap the fish with the side of the knife to loosen the flesh.

3. Turn the fish over and easily remove the main spine in the middle.

4. The spines on the belly of the fish can also be easily removed.

5. After all the spines are cleaned, use a stainless steel spoon to scrape off the fish meat.

6. Prepare another bowl of green onion water and a bowl of pepper water.

7. A small piece of fat, green onions, ginger and coriander.

8. Place the fish on the chopping board, add ginger, and chop into fish paste. Add the green onion water while chopping, so that the fish meat will not stick to the knife, which is easy to operate.

9. Put the minced fish paste into a cooking basin, add minced fatty pork, then add salt, pepper and minced green onion.

10. Stir vigorously in one direction and add pepper water while stirring.

11. Add appropriate amount of starch to the egg whites and stir evenly.

12. Add the egg white starch and water into the fish paste one at a time and stir in one direction.

13. Add peanut oil and a little oyster sauce.

14. Finally add some sesame oil.

15. Boil the water until it is warm and squeeze in the fish balls. When the fish balls float to the top, it means they are cooked. Add a little salt, pepper and coriander and serve immediately.