Spare ingredients: pork wood 200g, cooking wine 1 tablespoon, pepper 1 tablespoon, oyster sauce half a tablespoon, egg 1 tablespoon, corn starch 1 tablespoon, soy sauce 1 tablespoon, onion ginger, a little sesame oil, etc.

Production process: step one, chop the minced pork by hand, put it into a larger bowl and knock in an egg;

Step 2, add salt, cooking wine, pepper, oyster sauce, soy sauce, minced ginger and onion, sesame oil and corn starch;

Step 3, add half a bowl of water into the pot, add the prepared peppers, bring to a boil, turn to medium heat for 3 minutes, turn off the fire, and filter off the residue to obtain pepper water;

Step 4, add the prepared pepper moisture into the meat stuffing several times, and fully stir evenly in one direction;

Step 5, pour a proper amount of oil into the wok, add shredded ginger and shredded onion when the oil is hot, and stir-fry to give a fragrance;

Step 6, scoop 2 spoonfuls of stew, add appropriate amount of water, boil, turn to low heat, and add meatballs;

Step 7, turn to medium heat until the meatballs float, add a little laver, boil, and put the soup and meatballs into a bowl;

Step 8, add a proper amount of pepper, coriander and a few drops of sesame oil, stir well and then eat.

Cooking tips: 1. Because the soup I make meatballs is stew soup, which is salty and there is no need to add salt. Porphyra is a color matching effect. If you really don't like it, you can throw it away. Some people like shrimp. You can also sprinkle some shrimp in the cooked meatball soup to improve the freshness.

2. Maybe when many people make meatball soup at home, the boiled meatballs will spread out when they are cooked in the pot, which will eventually lead to no shape. In fact, I did the same thing when I first started cooking, but I didn't know the correct method until I was instructed by the chef's father, that is, adding this when mixing the stuffing, that is, eggs and egg liquid can have a good bonding effect and make the meatballs more cohesive.