condiments

Beef paste

250 grams

Pork stuffing

100g

wax gourd

500 grams

condiments

five spice powder

Proper amount

salt

Proper amount

energy

Proper amount

Super soy sauce

Proper amount

yellow rice wine

Proper amount

pepper

Proper amount

step

1. Chop beef and pork by hand, and add Jiang Mo, spiced powder, salt, super soy sauce and yellow wine. It's best to chop the meat by hand, which will taste better. Adding a small amount of pork will make the meatballs tender and avoid firewood from pure beef.

2. Stir the minced meat evenly first, then add water several times, a small amount each time, stir in the same direction, and then add it until the water is completely absorbed. Total * * * plus about 120g water.

3. After adding water, continue to stir until the meat thickens.

4. Add some more water to the pot. When the water temperature is about 50 degrees, squeeze the meat into balls and put them in. Always keep the fire low and don't let the water temperature get too high.

When all the balls float, take them out.

6. Immediately put the meatballs into cold water. Cooling immediately is to make the meatballs stronger.

7. Take another pot and add an appropriate amount of stock.

8. Cut the melon into pieces and add appropriate amount of shrimp skin and pepper.

9. add salt

10. After the fire boils, cook for about 5 minutes on medium heat until the wax gourd is soft and rotten.

1 1. Add some celery.

12. Finally, put the marked meatballs in.

13. Cook for one minute.