Materials: 300g of fish paste, 100g of fat pork, 150g of water, 6g of chicken powder, 40g of cornstarch, pepper 5g, 5g of salt, 6g of sugar, 5 weeks of sesame oil

Methods:

1.Seasoning A mixed with the water to make a slurry to spare.

2. Fish paste stirred until viscous first add method 1. 1/2 slurry, continue to stir until the water is completely absorbed and then add the remaining 1/2 slurry stirred evenly.

3. Add the fatty pork and sesame oil to the fish paste in Method 2.

4. Bring the water to a boil, squeeze the fish paste from Method 3 into the water and repeat until the paste is used up. Repeat until the fish paste is used up. Cook until the fish balls float completely on the surface of the water, then lift them out and serve.

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