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First: Chop the meat with a blender or knife. Cut as much as possible. Meat is best to be half fat and half thin.
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Add dry starch and eggs and beat evenly in one direction. Then add minced onion and ginger and a little pepper, cover and let stand for 10 minute.
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Two: add salt, monosodium glutamate and soy sauce to the marinated minced meat for seasoning (salt can't be put at the earliest, but it has been put in, so that all the water in the meat is killed and the meat is not tender)
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Three: Then I'll prepare some side dishes I like, anything. I use carrots and spinach here. I eat them in spring. In fact, the most classic way to make meatballs is melon, but you can also be cucumber, cabbage and so on.
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Four: The side dishes are ready. Cook a pot of boiling water according to the amount of meatballs you make. Put a big piece of ginger and a few pieces of onion in the water. After the water is boiled, add the side dishes and cook until it is 80% cooked.
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Five: After the side dishes are cooked to seven or eight minutes, start to knead the meatballs, wash your hands thoroughly, spin off the water, and knead a handful of minced meat with your hands.
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Pinch out a small ball with your thumb and forefinger, and then hang it in the pot with a spoon (be sure to turn on the minimum fire at this time).
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Six: after scraping, open the fire to boil, and then cook for 5 minutes in Guanzhong fire, and the meatballs will be cooked. Add a little salt, monosodium glutamate and pepper to adjust the spicy taste, and drop a few drops of sesame oil.
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