Description: Juicy squid ink meatballs made with fresh ingredients. Best way to serve with soup

Cooking Procedure
Boiling:
1. Boil the squid ink meatballs for 7 minutes.
2. Drain and serve.

Frying:
1. Deep fry the squid ink meatballs for 2 minutes or until golden brown
2. Serve and enjoy

Steam:
1. Set the steamer at 100 degree Celsius.
2. Steam for 10 minutes.

Air fry:
1. Set the air fryer at 200 degree Celsius.
2. Pre-heat for 3 minutes (for newly opened air fryer)
3. Cook for 10 minutes. Flip the top and bottom part every 5 minutes

Content: 400g/pack

Shell Life: 6 Months