湯水
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清湯魚丸以海鱸魚肉手打成爽彈魚丸，灼熟後放入清雅湯底，淋上麻油、撒上芫荽即成。
將新鮮的海鱸魚徹底清洗乾淨，再放置一旁備用。
Rinse the fresh sea bass clean and set aside.
處理鱸魚：去除魚頭、魚尾和主要魚骨，並片下魚腩部分。隨後，用刀將魚肉小心地刮取下來，同樣備用。
Remove the head, tail, and central bone from the sea bass. Slice off the belly, then scrape the flesh off the skin with a knife. Set aside.
將刮下的魚肉用刀背反覆剁成細膩的魚糜。同時，將葱和姜切成細末。在剁魚肉的過程中，分次加入葱薑末，持續剁拌，直到魚糜變得非常細滑。
Use the back of the knife to pound the fish flesh into a smooth paste. Mince the spring onion and ginger, mixing them into the paste as you chop, until the paste is silky.
在處理好的魚糜中，加入1/2小勺鹽、1/4小勺雞精、0.3克白胡椒粉和1勺料酒，拌勻，使調料與魚糜充分融合。
Add salt, chicken bouillon powder, pepper, and cooking wine to the fish paste. Stir until well combined.
向魚糜中少量多次地加入半碗清水，每次加入後都沿着同一個方向攪拌，直到水分完全被魚糜吸收，魚糜呈現出濃稠的粥狀。隨後，分幾次加入一個雞蛋清和1勺澱粉，繼續不停地沿着同一方向攪拌，直至魚糜變得有彈性並呈現出起膠的狀態。
Add half a bowl of water to the fish paste a little at a time, stirring in one direction until all the water is absorbed and the paste reaches a thick porridge consistency. Add the egg white and 1 tbsp cornstarch in stages, stirring continuously in the same direction until the paste becomes elastic and gluey.
在一個鍋中倒入適量清水，用小火慢慢加熱。當水温稍微升高時，用您的左手虎口擠出魚丸，右手則用勺子將擠出的魚丸輕輕挖下，放入鍋中。然後轉為中小火，將水燒開。在煮的過程中，及時撇去浮沫。待魚丸全部浮到水面上時，即可關火。
Add water to a pot and warm over low heat. When the water is just starting to warm, squeeze out fish balls between the thumb and forefinger of your left hand, scooping each off with a spoon in your right hand and dropping into the pot. Bring up to a gentle boil over medium-low heat, skim off any foam, and turn off the heat once the fish balls float.
將煮好的魚丸撈出，立即放入準備好的涼開水中，以保持其Q彈的口感。
Lift the fish balls out and transfer to cold boiled water.
根據個人口味，用適量的鹽、胡椒粉、雞精、香油和醋來調味湯底。將之前煮好的魚丸放入湯中，撒上切好的香菜，即可。
Season the broth with salt, pepper, chicken bouillon powder, sesame oil, and vinegar. Add the fish balls back in, sprinkle with coriander, and serve.
