2g of minced meat, 2 eggs, 6g of Agrocybe aegerita, 15g of soy sauce, 15g of starch, 1g of pepper, 1g of ginger, 1 onion, and a proper amount of salt

1. Prepare the raw materials in advance

chattering: it is better to choose fat and thin minced meat. The ratio of fat to thin is 3: 7.

2. Add soy sauce, appropriate amount of water and starch into the bowl and beat hard.

Talk about: when beating the meat, add appropriate amount of water and beat it in one direction, remember that it is in the same direction. 3. Beat the hard meat.

4. Beat the eggs into the bowl and mix the egg whites and yolks evenly.

5. Not too thick

6. The egg skin that has just come out of the pot

chatters: the egg skin should not be too big, just wrap the meatballs

7. Rub the beaten meat into meatballs and wrap them in the egg skin

chatters: if the egg skin is spread out carelessly, you can only tear off the extra egg skin around it, but you can't waste it. You can cook it in the soup later. Don't worry about the egg skin falling off, but the egg skin should not be too big, just wrap the meatballs.

9. Put the wrapped meatballs in an oil pan, fry them with low fire until they are set, then take them out and put them in the frying pan again after the oil temperature rises.

Talk about: the meatballs should not be too big, otherwise they should not be fried thoroughly. It is best to fry them twice, the first time until they are set, and the second time. The color of the fried meatballs is better

1. Take out the fried meatballs and drain the oil for later use

11. Pour clear water into the pot, add ginger slices and clean Agrocybe aegerita

Talk about: remember to add enough water at one time to make the soup delicious

12. After the water boils, put the fried meatballs into the pot, and turn the fire into a small fire.