Ingredients7 items
- 400-500gm mackerel (finely pureed with a little water)
- 1/2 tablespoon cornstarch
- Salt to taste
- A pinch of white pepper
- Long beans
- Fish paste or mushroom pockets
- Tapioca balls, tofu puffs, and extra tofu
Instructions
1
Puree 6 cloves of garlic with a little anchovy until smooth.
2
Heat this mixture in a pot and add 2-3 liters of water. Bring to a boil and then reduce heat.
3
Add 1 tablespoon of soy sauce, salt to taste, and a dash of MSG. Let it simmer for about 5 minutes.
4
Prepare the fish stuffing: if using mackerel, fillet it and remove the bones, then finely puree with a little water.
5
For each stuffing ball, mix in half a tablespoon of cornstarch, salt to taste, and a pinch of white pepper. Ensure all ingredients are well mixed.
6
Form the mixture into balls and leave them aside for 5-6 minutes until they dry slightly on the surface. Then roll in tapioca flour to coat evenly.
7
Cut long beans lengthwise and cut each half into smaller pieces. Place the fish stuffing inside and top with tofu puffs, ensuring that they are well sealed.
8
Fry the stuffed vegetables in hot oil until they turn a golden-brown color.
9
Serve with the soup or with the tofu sauce alone.