Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward when cutting the fish fillets with a sharp knife to avoid knife cuts.
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Cut fillets into even small cubes before processing, otherwise, large chunks will remain, resulting in uneven fish cake texture.
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Cut speck into small even cubes, otherwise, large fat pieces will melt out too much oil during frying and break the fish cake structure.
Wash your hands thoroughly after handling raw fish paste and raw eggs to prevent cross-contamination.
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Distribute seasonings and flour evenly before mixing, otherwise, pockets of saltiness or flour lumps will ruin the fish cake texture.
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Pound thoroughly until sticky, otherwise, the cooked fish cake will be crumbly and lack springiness, tasting like cake.
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Make the thickness uniform during shaping, otherwise, thin spots will burn while thick spots remain raw inside during frying.
Hot oil splatters easily. Stand to the side and use long chopsticks when dropping in the fish cake to prevent oil burns.
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Lower it close to the oil surface when dropping into the pan, otherwise, hot oil splashing will cause burns.
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Lightly oil the palms before rolling the fish balls to prevent sticking, otherwise the fish paste will stick to the hands and fail to form shapes.
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Cut diagonally so the resulting parallelogram pieces look neat and traditional.
Pumpkin skin is very tough. Press firmly on the knife spine with your palm when cutting to prevent slipping and injury.
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Keep the pumpkin skin on, otherwise, the pumpkin will dissolve into mush in the soup during long simmering.
Steam when opening the lid is extremely hot. Tilt the lid away from you to prevent steam burns on your face and hands.
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Water level should just cover the pumpkin
too little water will cause scorching at the bottom
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Cut bamboo shoots into uniform strips and tomatoes into wedges so they release sweet flavor easily into the soup.
Use a ladle to gently drop vegetables into the boiling pot to avoid boiling water splashing and burning your hands.
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Adding lots of vegetables will lower the soup temperature slightly
ensure heat is high enough to bring it back to a boil
The oil bowl will be extremely hot after microwaving. Wear oven mitts when removing it to prevent finger burns.
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Do not seal the bowl when microwaving oil and paprika, otherwise, pressure buildup will cause splattering inside the microwave.
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Add seasonings in batches and taste test, avoiding adding too much at once which would lead to excessive saltiness that cannot be saved.
Hold the ladle and bowl steadily when ladling boiling broth to avoid splashing hot soup on your hands or body.
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Broth must be boiling hot when poured over noodles, otherwise, lukewarm broth will make the noodles mushy.
