When buying cuttlefish, ask the store to help you deal with it, remove fascia, cartilage and so on. And removing the white film;

2. Start cutting the cuttlefish whiskers and cuttlefish bodies into particles for later chopping;

3. Evenly cut into particle shapes;

4. Then start chopping evenly, and you can obviously feel it gluing. Personally, I think it's good to bring some cuttlefish that is not particularly chopped. But most of them are still broken;

5. Then mix the chopped cuttlefish with oil. Add: a little salt (cuttlefish itself is salty, so don't add too much), a little sesame oil, and a little pepper (just a little), then stir well and fully blend together to make it gelatinous. By the way, use a slightly larger iron basin. My uncle used to be a chef, and he gave it to our family. IKEA can have that kind of oversized funnel-shaped one.

6. Stir well with chopsticks. After gluing, add egg white instead of egg yolk. And add a proper amount of starch (raw flour) and stir evenly. You will find that the egg white is a little different, so the starch should be added slightly and slowly, so that they can be fully blended and stirred until it looks like the glue just now. But don't add too much, it will become very pink;

7. Stir well and start to beat cuttlefish glue. This step requires patience and physical strength. I counted, at least 500 times. This is to make cuttlefish meatballs taste more elastic. As for Shuang, I didn't add chemical raw materials. I think normal is handmade.

8. Squeeze the cuttlefish glue by hand, or make it into a circle directly with a spoon;

9. Boil, drain and simmer. Meatballs are cooked in cold water. Remember, it's cooked in cold water. In the cooking process, a small fire is enough. Let it cook slowly;

10. After cooking, you can still see faint, little purple ginseng mixed with white meatballs. In this way, ordinary glutinous rice balls are finished.