Ingredients: 500g pork stuffing, egg 1 piece, 50g mushroom, 20g ginger, 5g onion10g salt, 20g corn flour, 2g aniseed, 2g pepper and edible oil.

Practice steps:

1. First, we wash the mushrooms, slice them and put them on a plate for later use.

2, ginger peeled and washed, cut into the end, onion is also cut into the end, onion should be less, because it is easy to paste when frying.

3. Put the pork stuffing into a large bowl, add the freshly cut diced mushrooms, chopped green onion, Jiang Mo and cooking wine 10 ml to remove the fishy smell.

4. Add10ml of light soy sauce, 5ml of light soy sauce, 5g of salt, 2g of pepper and stuffing pepper, and stir evenly in the same direction.

5. After the meat is thickened, we add water. Generally, you can add 2 glasses of water to a catty of meat.

6. Add 20 grams of raw flour to the bowl and mix well. We can make stuffing.

7. Add cooking oil to the pot. After the oil temperature is 60% hot, we knead the meat into a ball and go down the edge of the pot.

8. Fry the meatballs until they are solidified, and then take them out.

9. Start stewing meatballs, pour water into the pot, put salt, pepper, ginger, onion, soy sauce and water into the pot, then add the fried meatballs, boil again and simmer for 30 minutes.

Summary:

1, the meat stuffing is 4 and 6 thinner, which is more delicious.

2. When mixing the meat stuffing, it is better to stir in the same direction.

3. You can finalize the design when you fry the meatballs. It is not advisable to fry for too long.