Main ingredients:

Pork filling (about 8 parts lean and 2 parts fat) about 250 grams

Scallion moderate

Ginger a little

Coriander stalks (do not coriander leaves) moderate

Egg white 30 grams (about half of the egg)

Seasoning:

Olive oil a little

Pepper, sugar

Pinch of soy sauce and cooking wine

Pinch of salt and chicken essence

How to make quick-boiled meatballs ?

Minute the pork filling in advance, add the egg mixture and beat well. (The picture is a pound of meat filling, add an egg, 250 grams of meat filling plus about 30 grams of egg liquid, break the egg about half an egg).

Scallion ginger and cilantro stalks were cut foam, add to the meat mixture (picture on the left is a large onion, the right is ginger, cilantro stalks), in turn, add all the seasonings. Emphasize the ginger, must cut the fine foam.

Stir vigorously in one direction for a while, so that the meat mixture is more uniformly embraced, and is not easily loosened when placed in the pot.

The pot with water, water boiling ready for the meatballs

Wearing disposable gloves, with the tiger's mouth of the position of the meatballs, and then use a spoon to scoop out the meatballs, directly into the boiling water.

If your movement is slow, this time can be appropriate to reduce the fire.

All the meatballs into the pot, and wait for the soup to boil again

Meatballs floating up to be cooked, appropriate to add a little bit of salt seasoning can be. Meatballs sandwiched between green cilantro stalks, think of it is fragrant, right ~?

Out of the pot can be cilantro leaves simple decoration. This picture was taken at night, the lighting problem, some blurred.

Tips

If half a kilogram of meat and half an egg can be added, an egg is too much, meatballs will be loose.