Ingredients: 200g squid, 65g low gluten flour, 1 egg, 20g cabbage, half an onion, 5 shrimp, 1/4 teaspoon baking powder, 6g light soy sauce, 130ml water, 2g salt, appropriate amount of salad dressing, 2 slices of seaweed, and 10g of wooden fish flower.

Method:

1. Clean the squid ring thoroughly, boil the water and put it in. After boiling the water again, take out the squid and cut it into small pieces in cold water. Chop the onion and cabbage.

2. Sweep the mold evenly with oil, heat it over high heat, then turn it to low heat and pour in the batter, about 7 minutes full.

3. Add diced squid and shrimp meat.

4. Sprinkle with chopped onions (later found them more delicious without onions).

5. Sprinkle the diced cabbage evenly.

6. Pour some more batter.

7. Use a bamboo skewer to slightly divide the batter, then turn the balls over and stuff the surrounding batter and vegetables into the mold.

8. Finally, turn the meatball completely over, and then stuff all the surrounding vegetables and irregularity around the meatball inside.

9. Keep flipping each meatball until the color turns golden. The prepared meatballs are first squeezed with top layer of Zhao Shao sauce, then topped with salad sauce, then sprinkled with chopped Shanghai moss, and finally sprinkled with wooden fish flower.