Meatballs don't lump because there is no starch. After the meatballs are added with seasoning, egg white and starch, they must be stirred quickly in the same direction and beaten for a while, so that the meat stuffing can become firm, otherwise it will not be shaped when squeezed, and it will easily break in the pot. Heat is also important. After boiling water on a big fire, be sure to turn to a small fire and squeeze the meatballs until they are all squeezed. Don't stir the meatballs in the pot with a spoon when squeezing. Wait until the meatballs are solidified before stirring.

Matters needing attention in making meatballs

When making meatballs, you can't put hot water in the pot, otherwise the meatballs will be washed away by hot water. When making meatballs, it is a big mistake to put hot water in the pot! The chef teaches you a trick. Cold water in the pot and meatballs are still delicious.

When making meatballs, add some sweet potato starch so that the meatballs can be tightly United. When making meatballs, you should constantly beat the meat stuffing with your hands. This step must be patient. Only after a long period of kneading and beating will the meatballs become stronger and will not come apart after cooking. When making meatballs, remember not to cook directly in the pot, but to knead these steps more to make the meatballs not loose.