Taiwanese Food-Making Milkfish Maw Balls

The second generation milkfish specialty store opened for 26 years, hand-made in limited quantities every day! !
Use pure milk of milk fish to squeeze fish maw balls and fish skin balls, and the broth boiled with fish bones is refreshing and sweet. It is less burdensome to eat without MSG. There are also time-consuming hand-picking fish bones and fried fish intestines. ~~