Chop the meat with a blender or knife. Cut as much as possible. Meat is best to be half fat and half thin.

2.

Add dry starch and eggs and beat evenly in one direction, then add minced onion and ginger and a little pepper, and cover for use 10 minute.

3.

Season the marinated minced meat with salt, monosodium glutamate and soy sauce.

4.

Then prepare some side dishes you like, anything. In fact, the most classic way to make meatballs is melon, but you can also be cucumber, cabbage and so on.

5.

When the side dishes are ready, cook a pot of boiling water according to the amount of meatballs you make. Put a big piece of ginger and a few pieces of onion in the water. After the water is boiled, add the side dishes and cook until it is 80% cooked.

6. After the side dishes are cooked to a medium level, start to knead the meatballs, wash your hands, drain the water, pinch a handful of minced meat with your hands, pinch a small ball with your thumb and forefinger, and then hang it in the pot with a spoon (at this time, be sure to turn on the minimum fire).

7. After all scraping, turn on high fire to boil, then turn off the fire for 5 minutes, and the meatballs will be cooked. Add a little salt, monosodium glutamate and pepper to adjust the spicy taste, and drop a few drops of sesame oil.

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