Fuzhou Fish Balls in Broth

Combine 150g pork mince, 50g chopped water chestnuts, 2g pepper, 10g soy sauce, 5g sesame oil, and 15g Shaoxing wine to create the filling.

Flatten small portions of 500g fish paste, place a teaspoon of filling in the center, and seal into smooth balls.

Flash-fry 20g sliced ginger and 10g scallion whites in a pot for 10 seconds until fragrant.