1, hind leg meat 1, 3 kg, chives, green onions, ginger, 8 g of salt, 3 g of monosodium glutamate, half a spoonful of pepper, 5 egg whites, 20 g of raw flour and 50 g of water.

2. Put the minced meat into a basin, add 8 grams of salt, 3 grams of monosodium glutamate, half a spoonful of pepper, 5 egg whites and 20 grams of cornmeal, then grab them evenly, stir them in the same direction, stir the minced meat until it becomes thick, and then add a proper amount of lard.

3. Mix lard well, then add appropriate amount of cooking wine, add 50g of water after stirring, add appropriate amount of sesame oil, and stir chopped green onion evenly for later use.

4, the pot is on fire, add the right amount of water, after the water is boiled, prepare a small fire, and squeeze the meatballs into the pot by hand.

5. Put all the meatballs in the pot. After the water is boiled, skim off the foam floating on it. The time for cooking meatballs is 4-5 minutes. Let's start seasoning, add the right amount of salt and pepper to taste.