Pork filling

Scallions

Peppercorns

Eggs

Flour

Coriander

Precipice

Methods of boiling meatballs

Pork filling as much as possible chopped up with a little bit of fat good. If it's machine-beaten, buy it at home and manually chop it for a while. I used a meat mixture that was not completely melted and still had ice, so it didn't look crumbly enough.

Preparing pepper water. Peppercorns soaked in water, boiling can be, let cool.

Add an egg white and salt to the meat mixture, stirring in one direction.

Slowly add the pepper water, do not add too much at once. Stir well in one direction, feel the meat mixture to absorb all the pepper water can be.

Add a small amount of flour and whisk until the meat is strong. Don't add too much flour so that the meat doesn't dry out.

Boil a pot of water and start boiling the meatballs when the water is bubbling a little. Dip a spoon into the water, then scoop out a piece of the meat mixture, scrape it a few times to make as many balls as possible, and put them into the boiling water.

All of the meat mixture into balls under the pot. Put parsley in the bowl, a few drops of sesame oil, the balls out of the pot.