Accessories: pork (fat) 50g water chestnut 50g winter bamboo shoots 50g mushrooms (fresh) 50g eggs 75g coriander15g.

Seasoning: green onion 1 0g ginger 5g cooking wine 5g salt 3g monosodium glutamate 2g pepper10g starch (pea) 5g sesame oil 5g each.

The method of double-winter-baked meatballs;

1. Wash and mash onion and ginger, add proper amount of water to take juice with cooking wine, and get the onion Jiang Shui; Chop the fat meat into minced meat; Chop water chestnut into powder; Chop the lean pork into fine paste, slowly add the onion and Jiang Shui, stir in one direction, and then add seasonings such as minced fat, minced water chestnut, eggs and salt to mix well.

2. Slice the tender bamboo shoots, cut the mushroom slices in half, and blanch them together in boiling water.

3. Add clear soup to the spoon, put the meat stuffing into meatballs with a diameter of 1.5 cm, bring to a boil with slow fire, remove the floating foam, add winter bamboo shoots and mushrooms, cook the meatballs, season with salt, monosodium glutamate and pepper, sprinkle with coriander powder and pour sesame oil.

For more information about double-winter-salted meatballs, see Mint.com Food Bank/shiwu/shuangdongqiuruwanzi.