Accessories: vegetable oil 1 kg (actual consumption 50g), sesame oil 6g, refined salt 1 0g, soy sauce 50g, cooking wine10g, monosodium glutamate 5g, ginger 8g, water starch 60g, broth (or water)1kg.

Method:

1, put the meat stuffing into a pot, add eggs, a little minced onion and ginger, 8g of refined salt, a little sesame oil and clear water, and stir until it is sticky, then squeeze the meat stuffing into 40 balls for later use.

2. Mix the eggs and water starch into a thick egg powder paste; Put the meatballs into 10 small bowls, pour some broth, add soy sauce, refined salt, cooking wine, monosodium glutamate and minced onion and ginger, taste good, and steam in a cage for 15 minutes.

Features: crisp, tender, fresh and fragrant, instant in the mouth, golden in color.

Production key: Do not add starch when mixing meat stuffing, and hang the egg powder paste evenly when frying meatballs. The fire should not be too strong and the oil should not be hot, so as not to fry the egg powder paste and affect the color.