1. For large Spanish mackerel, you can take the belly and tail of the fish to make fish balls. The meat of these two parts is tender, which is especially suitable for you;
2. Remove the skin of the fish, cut the fish quickly, add the ginger in the patting, and use the food processor to make the minced fish;
3. Add half ginger and salt to the casserole and bring to a boil. Add fish balls under boiling water.
4. When all the fish balls are floating, it's OK;
5. Finally, the next potherb is in the fish ball soup, which has a different taste.