Ingredients: chopped green onion (a little), pepper (two teaspoons), salt (moderate), sesame oil (moderate), cornstarch (two teaspoons)
Step by step
1. Dry the pangolin meat, cut it into strips vertically, and then horizontally into small dices (the thinner the cut the more effort it will be to chop the next step, see the picture above), see the picture above. The more you cut it, the less effort you'll have to put into chopping it up.
2. Cut the granular pangolin and then chopped into pieces, chopped with salt, cornstarch, pepper
Note: This step do not add sesame oil, add the oil hand hit the glue.
3. Add the pangolin meat, and stir in one direction.
4. After stirring, pick up the whole piece of fish and hit it hard, 20-30 centimeters away from the plate, keep hitting and hitting, hit it for 20-30 minutes, until the gelatin is formed, see the picture above. Gelatinization - pick up the whole piece of fish does not separate, paste into a ball (personal interpretation haha). The picture above is the beginning of the gluing.
5. Add some chopped green onion and sesame oil to the gelatinized fish, and stir well. Prepare a bowl of water wet left hand (personal habits), the right hand with a spoon (spoon is also wet), from the thumb and forefinger between the squeeze out a small group, with a spoon spoon up on the molding.