200 grams of lamb tenderloin.

300 grams of wax gourd

Oil10ml

20 pepper

Egg white 1

2 grams of white pepper

2 grams of sugar

Proper amount of salt

Appropriate amount of onion and ginger

Illicium verum

Yellow rice wine 10ML

Sesame oil 10ML

40 g starch

How to make melon and mutton balls?

Mutton is chopped into stuffing, and wax gourd is dug into balls for later use.

Bake pepper to golden brown, roll it into powder, cut onion and ginger into powder, put egg white, white pepper, sugar, salt, yellow wine, onion and ginger and sesame oil into mutton and beat it a few times.

Cool the oil in a hot pan, add leek, ginger and aniseed and stir fry.

Stir-fry wax gourd for 2 minutes.

Pour a proper amount of boiling water into the pot.

Put the starch into a shallow dish, put the extruded meatballs into the starch and coat them with a layer of dry starch.

In another pot, boil the water to 60-70 degrees and add the meatballs. After the water is boiled, the ball floats on a small fire and is taken out for later use.

After the wax gourd is stewed soft, add the cooked meatballs, continue to cook for 1 min, add salt and chicken juice to taste, and then turn off the heat.

skill

1, I have to choose 3: 7 fat meat, I use the waist nest. ?

2. After adding all kinds of seasonings, you must work hard in one direction and hit a few times to make the meatballs more elastic. ?

3, good meat stuffing is slightly thinner, not too dry, and the boiled meatballs are smoother and tender. ?

4. After making balls the size of walnuts, put them in starch and wrap them with a layer of dry starch. The surface of meatballs made in this way is crystal clear. ?

5. Put the meatballs into 70% hot water, and then slowly boil the water with a small fire. When the meatballs float, they can be taken out of the pot and eaten in cooked dishes. Don't heat it for too long. )