1, chop the meat with a blender or a knife, the more broken, the better, and the meat is preferably half fat and half thin. Add dry starch and egg, and beat evenly in one direction in the Qing Dynasty, then add minced onion and ginger and a little pepper, cover and set aside for 10 minutes.

2. Season the marinated minced meat with salt, monosodium glutamate and soy sauce.

3. Then prepare some side dishes you like.

4. After the side dishes are ready, burn a pot of boiling water according to the amount of meatballs you make. Put a large piece of ginger and a few pieces of onion in the water. After the water is boiled, add the side dishes and cook them until they are eight-cooked.

5. After the side dish is cooked to a medium degree, start to knead the meatballs, wash your hands thoroughly, drain the water, knead a handful of minced meat with your hands, squeeze out a small ball with your thumb and forefinger, and then hang it in the pot with a spoon.

6. After scraping them all, open the fire and boil them, then turn them off to medium heat for 5 minutes, and the meatballs will be cooked. Add a little salt, monosodium glutamate and pepper to adjust the hot taste, and drop a few drops of sesame oil.