Cut Chinese cabbage into pieces of 1 cm, sprinkle with salt, mix well and let stand. Turn it about every ten minutes to make the salt even and help the cabbage dehydrate. After 30 minutes, the water is roughly squeezed out. Chop all the ingredients, don't cut the shrimps too finely, mix them all well and pat them gently to make the meat sauce sticky. Add white powder and stir well.

2

Color matching vegetable materials can be increased or decreased according to the inventory in the refrigerator. Vegetables with too much water can be sprinkled with salt to remove water and then mixed together. The saltiness of the stuffing can be adjusted by itself. Boil in water and boil for later use.

three

Cut a hole with a flower bag or plastic bag. Not too big. After squeezing out the pill, cut it into boiling water with chopsticks.

four

After all the meatballs are put into water, boil and turn to low heat.

five

Keep the boiling low, not too hot, and continue to cook for five minutes. Try one and make sure it's cooked. Take it out to cool.

six

The finished meatballs can be made into meatball soup by directly adding broth, and can also be used as side dishes such as hot pot or bento dishes.