Home-cooked delicious scorched fish balls, charred on the outside and tender on the inside, are more delicious than shabu-shabu, children's favorites

Every time the fish balls are used with soup, shabu shabu, today I use the fish balls to make a scorched fish ball for my family, crispy on the outside and tender on the inside, especially delicious, I will share with you my production method below:

1. Take an appropriate amount of fish balls, put them in water and cook them for five minutes, then cook and drain the water for later use.

2. Prepare some green pepper cubes, onion and minced garlic.

3. Next, add an appropriate amount of salt, light soy sauce, dark soy sauce, balsamic vinegar, sugar, starch, and then add an appropriate amount of water to the bowl and stir well.

4. Add an appropriate amount of oil to the pot, pour in the fish balls, fry while frying over low heat, and fry until the skin around is golden and crispy.

5. Add the green pepper and stir-fry for a while.

6. Pour in the onion again, stir-fry for a while, and fry until the green pepper is broken.

7. Pour in the seasoned sauce, simmer for a while, and fry until the soup is viscous and ready to go.

Fish balls do this, the outside is charred and the inside is tender, especially delicious, it is indeed more delicious than shabu-shabu, friends who like it come and make it for their families!