Tornado fish ball
Ingredient list:
Pangasius (77.2%), thickener (1412), tapioca starch, water, sugar, wheat gluten, mixed surimi 1.3% (catfish, sardine), lard, salt, mixed fish cake 0.9%, shallots, pork seasoning powder, garlic, humectant (450iii), soy protein, flavor enhancers (621, 635), shrimp, preservative (200), potato starch, D-xylose, chili extract, natural and nature-identical seafood flavorings.
User Manual:
Hot pot
No need to thaw: Add to hot pot.
Boil for 3-5 minutes and it's ready to use.
Fried
Thawing instructions: Thaw naturally at room temperature for 2–3 hours or in the refrigerator for 8–12 hours.
Fry in oil at 140°C – 150°C for about 2–3 minutes until evenly golden brown.
Care instructions:
DELICIOUS RECIPE LIST
Tornado fish ball
Ingredient list:
Pangasius (77.2%), thickener (1412), tapioca starch, water, sugar, wheat gluten, mixed surimi 1.3% (catfish, sardine), lard, salt, mixed fish cake 0.9%, shallots, pork seasoning powder, garlic, humectant (450iii), soy protein, flavor enhancers (621, 635), shrimp, preservative (200), potato starch, D-xylose, chili extract, natural and nature-identical seafood flavorings.
User Manual:
Hot pot
No need to thaw: Add to hot pot.
Boil for 3-5 minutes and it's ready to use.
Fried
Thawing instructions: Thaw naturally at room temperature for 2–3 hours or in the refrigerator for 8–12 hours.
Fry in oil at 140°C – 150°C for about 2–3 minutes until evenly golden brown.
Care instructions:
