Pork stuffing (about 8 points thinner and 2 points fatter) is about 250 grams.

Proper amount of onion

Ginger quantity

Appropriate amount of coriander stalks (not coriander leaves)

30 grams of egg liquid (about half an egg)

Seasoning:

A little olive oil

Pepper, a little sugar

A little light soy sauce and cooking wine

A little salt and chicken essence

How to make meatballs with water?

Chop the pork stuffing in advance, add the egg mixture and beat well. (The picture shows a catty of meat stuffing, one egg, 250g of meat stuffing, about 30g of egg liquid, and about half an egg is scattered).

Cut onion, ginger and coriander stalks into foam, put them into the meat stuffing (onion on the left, ginger and coriander stalks on the right), and add all seasonings in turn. Emphasize that ginger must be cut into fine foam.

Beat hard in one direction for a while, so that the meat will be wrapped more evenly and will not loosen easily after cooking.

Add water to the pot, boil water and prepare meatballs.

Put on disposable gloves, squeeze the meatballs out of the tiger's mouth, then dig them out with a spoon and put them directly into boiling water.

If you are slow, you can turn down the fire at this time.

Put all the meatballs into the pot and wait for the soup to boil again.

The meatballs are cooked when they float, so you can add some salt to taste them properly. There are green coriander stalks in the meatballs. Think it's all fragrant?

The pot can be simply decorated with coriander leaves. This picture was taken at night, and it is a little blurred due to the lighting problem.

skill

If it is half a catty of meat and half an egg liquid, too many eggs will make the meatballs loose.