Pancakes

Meatballs are almost one of the most I've ever made. They're not just simple, but they're made of fried, fried and steamed. They have different tastes, different shapes, and wonderful surprises. And this is a very basic dish in Guangdong, and the classic morning tea snacks must have steamed pork/vealballs and pancakes, and the cuisine bowls are common on the reception table, with broccoli beverages, and so forth, and so on. Usually the pills are hot, and today they're flattened, and they're fragrance. Some friends complain that making meat is a bit woody, like eating meat slags, and that it's very elastic, and when cooking soup and frying it, it's very easy to spread out... and check out a lot of opinions on the Internet, some talking about starch problems, some talking about fat pork, some talking about beef chicken mixing, some talking about crochets and meatballs... ...the truth is there, but these factors are a little uncontrollable for new hands, and in my experience, the key to not fail is to join as much fish as possible in the pellets, their elasticity is mainly from fish meat, with fine and sticky fish, their muscularity, their rigidity, their softness, and the fact that the meatballs can be rounded with their bare hands or spoons. Let's think about the taste of fish meatballs, or the taste of a hot pot skating with fish. Also, fish is particularly easily cooked, reducing cooking time, especially when it's short, it's hard to get bottom of it, and the color of micro-gold is good。