Fresh cuttlefish serves as the main ingredient. The cuttlefish is cleaned, with its outer skin, bones, and red meat removed, leaving only the white flesh. The flesh is ground into a paste, and an appropriate amount of pork fat is mixed in to enhance the tenderness and juiciness of the meatballs. Salt, sugar, and seasonings are added, and the mixture is stirred until it becomes sticky. The paste is manually squeezed into meatballs and boiled in warm water. Cuttlefish meatballs have a strong seafood aroma, a firm texture, and a chewy bite, allowing you to experience the unique springiness of cuttlefish when you take a bite.