It takes 1 Jin of meat to make two big meatballs. Because the size of meatballs is different and the materials used are different, the number of meatballs made of one catty of meat will be different. Meat can be made into meatballs alone, or with ingredients such as carrots, white radishes and mushrooms. The prepared meatballs can be eaten directly, and can also be used for making soup, stewing meat, etc. The endless meatballs can be put in the refrigerator or in the shade indoors.

Meatballs are called meatballs in most parts of China, and the main ingredient is pork. Because meatballs are easy to make and convenient to eat, they are popular home cooking in China and even in Southeast Asia. Meatballs are characterized by overflowing gravy, full taste and long aftertaste.

Method for making meatballs

Chop onion and ginger and wash them for later use. You can also make it into onions and put it in Jiang Shui. Add two spoonfuls of soy sauce and one spoonful of soy sauce, consume a little more oil, a little salt and sugar, a little chicken essence, two spoonfuls of cooking wine, a little white pepper and two egg whites, then add chopped ginger, prepare two small bowls of mineral water, and then stir clockwise with hardworking hands.

Stir for a while, then add a small amount of mineral water several times. Keep stirring clockwise anyway. About 10 minutes. Finally, add the chives and grab them evenly. When the oil temperature in the pan rises to 80 degrees, the meatballs can be fried in the oil pan until golden brown.