1. Grind the taro and blanch it for later use.
2. The balsa fish is cut into pieces and marinated with cooking wine, salt, black pepper and cornstarch for preparation.
3. Bring 1,000 grams of water to a boil, add 100 grams of Little Sheep Hot Pot broth and bring to a boil.
4. Add tomatoes, green onions, and cabbage to a boil.
5. Add the pansa fish and bring to a boil, cook for another minute.
6. Turn off the heat and put the shallots.
7. Edible!
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