Cuttlefish 1/2kg, white fish paste 1/3 cups, 6 bamboo sticks, seasoning 1 spoon, sugar 1 spoon, white pepper 1 spoon, 3 tablespoons of seasoning, eggs1.

Second, practice.

(1) Wash the cuttlefish branches, drain the water, cut them into small pieces, mash them with a blender, add white fish pulp and seasoning A, stir them evenly, put them in a flat plate, and finally divide them into 18 equal parts and knead them into balls.

(2) Put the prepared cuttlefish balls into hot boiled water, cook until they float, and immediately take them out and drain them for later use.

(3) Stir the seasoning B evenly, then make noodles, put the balls one by one and dip them evenly.

(4) Preheat the oil pan, put the meatballs dipped in oil, fry until golden brown, scoop up and drain the oil, string them up with bamboo sticks every three times, and plate them.

Third, the finished product display: