Cold water. Boil cold water over low heat for a short while and then start rolling out the meatballs. Do not stir them with a spatula after they are done, then turn to high heat and bring to a boil. Boiled meatballs are a famous dish with both color and flavor, belonging to Shandong cuisine. This is tender and light, and the soup is white in color. Cut the magnolia slices into small elephant eye slices, tear the fungus and set aside. First chop the meat into minced meat, then add green onion, minced ginger, egg white, refined salt, and starch. Stir vigorously with chopsticks. When the stuffing makes a popping sound, stir it in quickly. Squeeze into balls as big as dates.

Cold water. Boil cold water over low heat for a short while and then start dropping the meatballs. Do not stir them with a spatula after the balls have been dropped, then turn to high heat and bring to a boil. Boiled meatballs are a famous dish with both color and flavor, belonging to Shandong cuisine. This is tender and light, and the soup is white in color. Cut the magnolia slices into small elephant eye slices, tear the fungus and set aside. First chop the meat into minced meat, then add onion, minced ginger, egg white, refined salt, and starch. Use chopsticks to stir in one direction until the filling makes a popping sound. , quickly squeeze into balls the size of dates; put them into a pot of seven-mature water and bring to a boil over high heat. After the balls float, add magnolia slices, fungus, salt, rice wine, soy sauce, MSG, and skim. Put the foam into a soup bowl and drizzle with sesame oil and serve.