500g of minced pork, 300g of Chinese cabbage leaves, 0/0g of salt/kloc-0, white pepper, ginger, raw flour 1 spoon, egg 1 piece, onion 1 piece.

working methods

1. Chop Jiang Ye into mud, then mix it with pork, add raw flour, eggs, 1/2 teaspoons of salt and a little pepper, add a little cold water, and stir together until the meat can be shredded, so that the meatballs will be tender and elastic.

2. Boil the water. After the water boils, roll the meatballs with a spoon or squeeze them by hand. Take out the meatballs when they float, so that they won't be overcooked.

3. Boil the cabbage in water and add a little salt and pepper to taste. After the cabbage is boiled for 2 minutes, add meatballs and cook for about 1 minute, and serve. Sprinkle with chopped green onion. (You can also add some sesame oil)