Accessories: 50 grams of pig fat.

Seasoning: salt 5g monosodium glutamate 2g chives 15g? 2 grams of pepper

Main steps:

1, stir the refined pork into velvet.

2, pork fat cut rice diced.

3, onion to root, wash, take onion and cut beads.

4, minced meat with diced fat, salt, monosodium glutamate one-way beating into a slurry.

5. Squeeze out the meatballs with your fingers, put them in a pot of water at 60℃, burn them until they float, and take them out for later use.

6. Put the pot on a big fire, add 500ml of clear soup, bring to a boil, add meatballs to bring to a boil, add refined salt, monosodium glutamate, sesame oil and pepper to taste, and add onion beads to the bowl.

Please click to enter a picture description.