2. After the pot is boiled, add the vermicelli and cook until the vermicelli has no hard heart. If it is cooked for too long, the taste will not be strong enough.
3. Drain the fished vermicelli, put it on the chopping board, and cut it into 3cm pieces with a knife.
4. Put the cut vermicelli into a container, stir-fry the minced meat, and add the fried minced garlic, chopped green onion and Jiang Mo.
5. Add a proper amount of salt to taste, because we didn't add seasoning in the whole production process, but only added a little salt to taste, so as to preserve the fragrance of minced garlic and the original flavor of vermicelli.
6. After all the ingredients are put away, stir the vermicelli and ingredients evenly with chopsticks.
7. Adding proper amount of starch can increase the viscosity between vermicelli, which is beneficial to balling.
8. Add a small amount of pepper water to increase starch viscosity and remove some meat flavor.
9. Grasp the vermicelli evenly with your hands, grab some stuffing with your left hand, squeeze out the shape of meatballs from the tiger's mouth, and tear them off with your right hand.
10. Wrap these balls in your palm. Because there are fans in it, it is difficult to shape. You need to hit the ball further with your palm.
1 1. Eat all the meatballs in turn, boil the water in the pot and steam for 10 minutes.