More than 12 months

Ingredients

150g Spanish mackerel
40g pork stuffing
40g onion
30g egg white
Three curries
Proper amount of oil / lemon / fresh mushroom powder / scallion

Directions

Step 1
·Reference month age·

Step 2
Scrape the minced fish along the skin. Pay attention to be slow in the scraping process as much as possible. Don't mix the fish bones.

Step 3
Then chop the minced fish. Be sure to chop it very finely.

Step 4
Add pork stuffing, egg white, fresh mushroom powder and scallion into the fish, and squeeze in lemon juice to remove the fishiness.

Step 5
Add pork stuffing, egg white, fresh mushroom powder and scallion into the fish, and squeeze in lemon juice to remove the fishiness.

Step 6
Boil water in the pot and turn it into a low fire.

Step 7
Put an appropriate amount of fish mud in your hand, squeeze it out of the tiger's mouth, and put it into the pot with the help of chopsticks or spoon.

Step 8
Stir the meatballs gently to avoid sticking. Cook until the meatballs change color and float. Remove them and put them aside.

Step 9
Dice the shallots.

Step 10
Brush the oil in the pot and stir fry the scallions first.

Step 11
Add an appropriate amount of hot water into the pot, and then add 2 ~ 3 pieces of curry.

Step 12
Continue to stir fry until the soup is thick.

Step 13
Finally, add the freshly cooked fish balls and stir fry them evenly so that each fish ball is wrapped in curry.

Step 14
Finally, put it on the plate and eat it with the staple food.