The reason why the meatballs are not shaped may be that raw flour is not added, or that the meatballs are made in the wrong way. ; Tips for making meatballs: Chop the meat and stir it. In the process of stirring, add raw flour, then pick up the meat with your hands and smash it on the plate, repeatedly, so that the meatballs will be very elastic and will not spread. ; Stir the meat in one direction. First, add some cold water or ice water and cornflour, but not too much water. ; The point is, when the meatballs are placed in the pot, don't wait for the water to boil, as long as there are bubbles under the water in the pot. At the same time, the fire should not be too big. When the meatballs are set, give them a gentle push with a spoon. If you master this, your balls will not be separated.

There are four steps to make meatballs firm and elastic:

1. Beat the pork into meat with a mallet, and beat the pork into meat with a mallet. The meat stuffing made is sticky, and the taste will naturally feel like a Q bomb. Coupled with repeated patting, it can make the meat more compact and elastic.

2. Stir the eggs in one direction: stir the meat in one direction when making meatballs, otherwise the meat will be scattered. There will be no hug during production, and naturally there will be no tension and elasticity.

3. replace starch with bread crumbs: replacing starch with bread crumbs can make the meatballs firm and q-elastic, and the taste is still very soft. Although adding starch can make meatballs tender and smooth, they are easy to harden. It should be noted that adding bread crumbs is only suitable for making fried meatballs, and it is not recommended if it is crispy meatballs, otherwise it will affect the taste.

4. Beat the meatballs repeatedly in your hands: After the meat is made into meatballs, beat them repeatedly in your hands, so that the air in the meatballs can be discharged well, and the meatballs become more compact and elastic.