Method: Ingredients: Fresh rump meat, sweet potato starch, water and appropriate amount of salt. Method: 1. Add 6 liang powder to 1 jin of lean meat, add water and salt, mash the meat, mix with potato starch and mix evenly, remove and wait for soaking

, more meat and less flour, or less meat and more flour, will affect the taste and texture of the meat.

2. Soaking meatballs is a technical job. You have to shape them into uniform rounds and boil them in the pot. 3. When putting the meatballs in the pot, start cooking them over low heat to prevent the meatballs from being unevenly cooked.

When the pot is finished, increase the heat.

4. The meatballs that have just been taken out of the pot will sink to the bottom of the pot one by one.

5. As the temperature rises, the meatballs slowly emerge from the bottom of the pot one by one. At this time, you need to use a shovel to constantly turn the meatballs so that the meatballs in the pot are evenly heated.

Meatballs generally refer to spherical foods made mainly of chopped meat. They are usually made of meat fillings wrapped in thin skin and cooked by steaming. The thin skin wrapping can better lock in the nutrition and deliciousness of the meat, making the meat more delicious.

Tender and delicious.

Meatballs are available all over the country and are made in different ways.

In Taiwan, there are Taiwanese meatballs and similar foods called tribute balls.