Materials?

250 grams of minced meat

Jiang Mo 10g

Eggs1(60g)

Dilute salt soy sauce 10g

Delicious 10g

Fuel consumption 10g.

5 grams of cooking wine

2 grams of chicken essence (not needed)

2 grams of salt

White pepper 1g

Sweet potato starch18–20g

Chopped green onion 15g

Two large tomatoes.

Canned tomatoes 1 or 2 tomatoes.

Ginger 1

Proper amount of onion

Practice?

The minced meat is slightly granular, and the tomatoes are peeled and cut into pieces.

Chop onions

Diced tomatoes for use

Add all seasonings except chopped green onion into the meat stuffing and stir in the same direction for 3-5 minutes.

Add chopped green onion

Stir for half a minute.

Put a little oil in the pot and stir-fry the ginger slices over low heat.

Stir-fry tomatoes over medium heat for about 1 min.

Put it in tomato pieces

Stir-fry for juice.

Pour the right amount of boiling water or broth and add the right amount of salt.

Put the meatballs into a small fire, soak them in your right hand, squeeze them out of the tiger's mouth, and then take them away with a spoon in your left hand.

Open a big fire

Cook until all the balls float and cook for another 2 minutes.

Sprinkle with chopped green onion

Final result

Final result

Final result

skill

Choose 3 fat and 7 thin front leg meat, don't chop it too finely, I often use 4 fat and 6 thin ones.

The longer the stirring time, the thicker the meatballs.

If you don't like strong food, you can add about 15-20g of water to the meat stuffing several times.

Instead of canned tomatoes, fry the juice with two diced tomatoes. You can press it into mud when frying. The riper the tomatoes, the better.