Cooking Steps

1. 

   Step1:Small meatball batter - take a clean bowl. Add 100g of low flour. 1g of baking powder, beat an egg. Add 5g of rum. 8g of soy sauce to taste. Add 200g of pure water. Beat evenly with eg

2. 

   Step2:Pour it into the sieve and sift it through. You can filter out the protein that is not evenly beaten. The taste of the batter will be more delicate. Cover the surface with a layer of preservative film. Let the batter stand for about half an hou

3. 

   Step3:Clean the octopus feet. Add water into the pot. Pour in a little cooking wine and salt. Boil over high heat. Then blanch the cut Octopus once. Skim the froth. Cook in the pot for 1-2 minutes and then fish out for use

4. 

   Step4:Squid must be diced, onion diced, cabbage diced. Ready to us

5. 

   Step5:[according to the sauce] water 50g starch 5g raw extract 10g honey 10g. Pour into the bowl and mix evenly. Pour the sauce into the pot. Open fire and boil. Stir while cooking. Turn to low heat and cook until the sauce is thick. Turn off the heat and set aside.

6. 

   Step6:Heat the mold. Brush the base oil. Pour in the batter. Quickly add the onion, cabbage and octopus. Then turn it over with a fork or toothpick. Add some batter if you don't have enough space. This way, the small balls will roll more and more round. It will gradually take shap

7. 

   Step7:On the surface, a thin layer of oil will make it more fragrant and attractive. Pour it out and pour it with the just cooked soy sauce. Squeeze the salad sauce, sprinkle it with wooden fish flowers and seaweed. It's best to eat it when it's hot