If you want the boiled meatballs to be smooth and tender, the meat must be stirred vigorously and a little starch needs to be added.

The specific method is as follows: Ingredients: 500 grams of meat paste, 1 green onion, 30 grams of ginger, 1 egg, 2 grams of pepper, 10 grams of salt, 3 spoons of starch, 1 spoon of chicken essence, 2 grams of thirteen spices, and two ounces of dark soy sauce.

Spoon.

Steps: 1. Add minced green onion, minced ginger, pepper, chicken essence, starch, cooking oil, salt, dark soy sauce, etc., stir evenly, and keep stirring clockwise.

2. Just like this, use your hands to stir out the minced meat if necessary.

3. Stir it until the end.

4. Dip the spoon into some starch water when squeezing the balls.

5. Increase the fire from small to large, turn the water from warm to boiling, and simmer slowly.

6. Uniform in size.

7. Take out the pot.

8. The soup is also very delicious. Add some chopped green onion and coriander to make the color better.