Fat and thin) 500g seasoning: salt 1 0g, starch (corn)15g, monosodium glutamate1g mutton balls. Edit 1. Sliced mutton, beaten with iron; 2. Add water, salt and starch into mutton and stir evenly to make mutton glue; 3. Rub the mixed mutton into small balls by hand, put them in a pot filled with water, and soak the mutton balls with slow fire until the balls surface. 4. After taking it out, whether it is fried, braised or boiled. 1. Chop mutton into minced meat with a knife, put it in a container, add salt, cooking wine, oil, ginger, pepper noodles and a little water starch, stir well and marinate for a while; 2. Stir in one direction; 3. I don't have to put things in grams according to my personal taste, and the curing time is not necessarily; 4. After curing, make meatballs by hand and cook them in a pot. There is no need to boil the water in the pot, but there is less anger at the bottom of the pot after adding water. Turn off the fire and start putting meatballs, just put them while cooking; 5, soup with meatball soup to remove floating foam; 6. After the soup is cooked, put it in the soup bowl, sprinkle with coriander and sprinkle with sesame oil. All the ingredients can be: mutton (fat and thin) 150g cabbage 250g egg 70g seasoning: salt 3g cooking wine 5g ginger 5g onion 15g sesame oil 10g. How to make it 1. Put into a large bowl, add ginger, chopped green onion and a little water, stir while adding water until the mutton is pulped, add egg white, starch, salt, cooking wine and sesame oil, stir well, and make mutton balls. 2. Boil 750g of clean water in the pot, add shredded Chinese cabbage, then knead the mutton stuffing into balls the size of dates by hand, put them in the pot, and when the soup boils again, skim off the floating foam, add the remaining salt and serve with cooking wine.

Mutton (fat and thin) 500g seasoning: salt 10g, starch (corn) 15g, monosodium glutamate1g.

Practice editing

1. Slice mutton and beat it with iron;

2. Add water, salt and starch into mutton and stir evenly to make mutton glue;

3. Rub the mixed mutton into small balls by hand, put them in a pot filled with water, and soak the mutton balls with slow fire until the balls surface.

4. After taking it out, whether it is fried, braised or boiled.

1. Chop mutton into minced meat with a knife, put it in a container, add salt, cooking wine, oil, ginger, pepper noodles and a little water starch, stir well and marinate for a while;

2. Stir in one direction;

3. I don't have to put things in grams according to my personal taste, and the curing time is not necessarily;

4. After curing, make meatballs by hand and cook them in a pot. There is no need to boil the water in the pot, but there is less anger at the bottom of the pot after adding water. Turn off the fire and start putting meatballs, just put them while cooking;

5, soup with meatball soup to remove floating foam;

6. After the soup is cooked, put it in a soup bowl, sprinkle with coriander and drizzle with sesame oil.

Ingredients: mutton (fat and thin) 150g cabbage 250g egg 70g seasoning: salt 3g cooking wine 5g ginger 5g onion 15g sesame oil 10g starch 10g each.

Production method editing

1. Shred Chinese cabbage, wash mutton, chop it into fine powder, put it in a large bowl, add ginger, chopped green onion and a little water, add water while stirring, add egg white, starch, salt, cooking wine and sesame oil, and make mutton balls.

2. Boil 750g of clean water in the pot, add shredded Chinese cabbage, then knead the mutton stuffing into balls the size of dates by hand, put them in the pot, and when the soup boils again, skim off the floating foam, add the remaining salt and serve with cooking wine.

Ingredients: mutton (fat and thin) 500g Seasoning: salt 10g, starch (corn) 15g, monosodium glutamate1g.

Practice editing

1. Slice mutton and beat it with iron;

2. Add water, salt and starch into mutton and stir evenly to make mutton glue;

3. Rub the mixed mutton into small balls by hand, put them in a pot filled with water, and soak the mutton balls with slow fire until the balls surface.

4. After taking it out, whether it is fried, braised or boiled.