How to make Mushroom Meatballs

1. Beat the meat in a food processor until it becomes puree. Soak the mushrooms in advance and crush them in a food processor. Or chop it with a knife and set aside

2. Generally, after the food is cooked in a food processor, I will chop it with a knife for five minutes to increase the elasticity. During the chopping process, add minced ginger and green onion.

3. After mincing, add cooking wine, five-spice powder, pepper, salt, sugar, and oil in sequence, and beat vigorously in one direction. Do not stir randomly

4. Add cornstarch and continue beating in one direction. Beat the egg whites and add them in. It will be wet when you first add it. It is okay. Continue beating in one direction. After a while, it will be strong. Add the chopped mushrooms and beat evenly. Start picking it up and beating it. About thirty or fifty times. That's it.

5. Put water in the pot. After the water boils, turn on a low heat. Remember not to turn the heat too high at this time, otherwise the meatballs will fall apart. Use the tiger's mouth to squeeze the meatballs into the pot one by one. When all the dough is squeezed out and the shape is basically set, turn up the heat and cook until the meatballs change color and float to the top, which will take about ten minutes. Fish it out.

6. Finished product. After it has cooled, you can put it in a plastic bag and put it in the freezer. You can take it out when you want to eat it.

7. I braised six. Heat oil in a pan and saute onion and ginger until fragrant

8. Add the meatballs and fry over low heat until the surface becomes golden. Add a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of sugar, and hot water. The fire comes to a boil. At about the same time, thicken the soup with water and starch, and add some salt before serving.