The delicious method of fish balls is tender and juicy, sweet and sour, and it tastes so fragrant that the whole family loves to eat it

If there are children at home, they often make fish balls from fish and fish, so as to reduce fish bones and make children feel more at ease when eating. Two days ago, I made some fish balls for the child, and today I made it into eggplant flavor, tender and juicy, sweet and sour, and my family and friends are cute to eat.

Here's how I made it:

1. Blanch the fish balls and remove them.

The handmade fish balls made by themselves taste fragrant, delicious and additive-free, and adults and children are more at ease when eating.

2. Add an appropriate amount of tomato paste, minced garlic, light soy sauce, balsamic vinegar, sugar, starch, and a little water to the empty bowl, stir well and set aside.

3. Add oil to the pot, pour the fish balls, and fry over low heat until browned.

4. Pour in the seasoned sauce, stir evenly, and try to coat each fish ball with a layer of soup.

5. Brush a layer of sesame seeds, stir evenly and then get out of the pot.

Fish balls do this, the outside is charred and the inside is tender, tender and juicy, sweet and sour, the more you eat, the more fragrant it is, and friends who like it can try it.