According to the situation, if the fish balls are frozen, you can blanch them with hot water to help thaw them quickly. If they are not frozen, you don't need to blanch them, just cook them directly.

Spicy balsamic pot originated in Bashu area, which combines the spicy flavor of Sichuan, Chongqing and other places. Spicy incense pot originated from Tujia flavor, which is a common practice of local people and is characterized by hemp, spicy, fresh, fragrant, oily and miscellaneous. Although spicy incense pot belongs to spicy taste, it is quite popular among diners all over the country. It is said that Sichuan belongs to both basins and plains. When the humidity is high, it generally likes to fry a large pot of vegetables with various seasonings. Whenever there are important guests, it will add meat, seafood, poultry and even game to the cooking cauldron. The matching dishes have been fried or boiled in advance, which can absorb the umami flavor of various meats and side dishes, plus their own seasoning flavor, and they can be done after mixing. "