The correct way to make lamb meatballs is as follows:

Materials/tools: 10 grams of lamb, 10 grams of scallion, 10 grams of ginger, 10 grams of onion, 10 grams of cilantro, a little salt, 10 grams of soya sauce, 1 tsp of pepper, 1 tsp of olive oil, 10 grams of sugar, water, containers, handheld blender, and a small spoon.

1, onion and ginger cut into large pieces, add water to soak on.

2, change the lamb, remove the sinews, cut into large pieces.

3, chop slowly with a knife, pick off the white tendons while chopping.

4, chopped until the meat is more broken when the bowl, pour into the onion and ginger water, the amount according to the amount of meat.

5, with a handheld mixer directly in the bowl with the meat and water into meat paste.

6: Add salt, sugar, soy sauce and oyster sauce to the meat paste, and scrub with your hands until the paste becomes strong.

7: Add olive oil into the meat paste in small portions, and claw with your hands until the oil is completely dissolved.

8, take a net pot, add water to boil to about 40 degrees, turn off the heat, start squeezing balls, as shown.

9, and so the balls all squeezed, open the fire to cook the balls, during the period to beat the floating end.

10, the meatballs all become and floating in the water, you can turn off the fire, the meatballs will be raised in the water. Cook the balls in the soup is very fresh, you can directly cook the soup.

11, frying pan pour oil sauteed onions.

12, under the pills stir fry, add a spoonful of water to cook the pills, drizzle soy sauce, add a little salt, cover and cook a little bit, drizzle starch water, juice out of the pot, put on the parsley.