Fish sauce 300g, fat pork 100g, water 150g, chicken powder 6g, white powder 40g, pepper powder 5g, salt 5g, sugar 6g and sesame oil 5g.

working methods

1. Mix seasoning A with water to make slurry.

2. When the fish slurry is stirred to be thick, first add the 1/2 slurry in the method1. Continue stirring until the water is completely absorbed, then add the remaining 1/2 slurry and stir evenly.

3. Add fat pork and sesame oil to the fish sauce of method 2. Stir well.

4. Boil the water until it boils, then squeeze the fish paste of method 3 into a ball by hand and put it into the water, and repeat the steps until the fish paste is used up. Cook the fish balls until they completely float on the water, and then fish them up and eat them.