Mackerel meatballs home practices are as follows:

Main ingredients: 800 grams of Spanish mackerel, 200 grams of loofah.

Accessories: green onion moderate, ginger moderate, garlic moderate, pepper moderate, 1 egg, a spoonful of starch, salt moderate, oyster sauce moderate, vinegar moderate.

1, Spanish mackerel remove the head and viscera, rinse clean and planed in half, remove the main bone of Spanish mackerel, slowly scrape the fish meat with a knife from the head, and finally only the skin, respectively, into different containers.

2. Put the scraped fish into a meat grinder and stir into a large bowl, add salt and oyster sauce and mix well.

3: Crack in an egg white, add a tablespoon of cornstarch and stir in one direction.

4, a pot of boiling oil, hot oil into the fish head, fish bones, fish skin fried to brown.

5, pour into the amount of water, put onion, ginger, garlic, pepper, drop a few drops of cooking wine to fishy.

6, high heat boil continue to cook for five or six minutes, cook until the soup becomes thick white like milk, fish out all the ingredients in the pot, leaving only the white thick soup.

7, put in the peeled and cut into hobnail pieces of loofah, hold the processed fish in your hand, squeeze out the fish from the middle of your thumb and forefinger, and ladle it into the pot with a spoon, remembering to use a low heat for this process.

8, and finally put salt, vinegar, oyster sauce seasoning, and then put some chopped parsley can be served in the pot.