1, clean the pork fat, cut it into fine particles, and put it in the freezer for later use; Clean fresh cuttlefish, absorb water with a clean white towel, cut into fine particles, mince into paste in a meat grinder, add refined salt and monosodium glutamate, stir well, and tart until gelatinous.

2. Beat raw flour and horseshoe powder into wet pulp with clear water (about 50g), add sesame oil and pepper into cuttlefish gum, stir and control evenly, then tart until the gel is formed, and pour in frozen fat particles and mix well.

3. Grab the cuttlefish glue with one hand and squeeze out a small ball from the thumb. With the other hand, let the spoon scrape off the fish glue and put it into the raw oil for leaching. Keep your hands moving until the fish gelatin pills are scraped clean.

4. Boil over high fire, pour in raw oil and cuttlefish balls, heat until cooked, and pour in a strainer to control the oil content; Heat the original pot, add ginger flowers and shallots, stir-fry until fragrant, praise the wine, add a small amount of soup and wet starch, thicken evenly, pour in cuttlefish balls, stir-fry for a few times, and serve.

Features:

Cuttlefish balls are white, elastic, crisp and delicious. They are banquet dishes and home-cooked dishes.

Can be applied.