Main Ingredients

Mackerel : 2 pounds

Pork ? : 300

Supplementary Ingredients

Iron Tonic Fish Powder : 1 tbsp

Tomato Powder : 40

Light Salt Water : Adequate

Egg? : 1pc

Steps

First Step

1. Wash the horse mackerel and remove the internal organs.

Second step

Marinate with a little salt and salad oil for 1 hour

Third step

Put the rice grains into the boiling water, bring to a boil and then simmer on low heat for one hour Wash the mushrooms and cut off the roots and then cut into thin slices and add to the porridge

Fourth step

The mushrooms cook for 5 minutes and then put down the processed shrimp tails, stirring with a spoon in one direction until the porridge opens to the cover of the pot. Turn off the heat and simmer for five minutes

Step 5

7. Squeeze out the balls about the same size with your hands, put them on a steamer tray, and steam them over high heat for 6 minutes, then they are ready.

Cooking Tips

The horse mackerel meatballs should be kneaded patiently because only then will they taste elastic, and the panko should be added when the fish has some stickiness. The fire should be well mastered, steaming too long will not be fresh enough.