Main Ingredients;

150 grams of pork filling/150 grams of white radish

Substantives:

Eggs 1/3pc

Seasonings:

Salt 1/4 tsp.

Practice:

1. Pour the beaten egg into the meat mixture, then use chopsticks to keep stirring in one direction until the meat mixture is strong and sticky;

2. Pour the minced green onion, ginger, and all the ingredients into the stirred meat mixture, and stir in one direction again;

3. Peel and slice the white radish, and finely chop the cilantro;

4. Add the right amount of water, pour in the sliced white radish, and cook until the water around the edge of the pot is slightly bubbling, but not boiling, then turn to minimum heat. Put the appropriate amount of meat mixture into the tiger's mouth of your hand, and then gently clench it to clench a small meatball. Scrape the meatballs with a spoon (put a little water on your hands and the spoon so that the meat won't stick to the mixture), and then add the meatballs to the pot. Finally, season with white pepper, salt, sesame oil (outside the portion) and cilantro.

Cooking tips:

1, the meat mixture into the egg whisking can make the meat mixture more viscous, how to cook will not be scattered, eat the texture is also smoother. The ratio of meat and egg is basically 250 grams of meat to add half an egg, too much egg if the meat will be thin, but not easy to mold; egg less will not play a role.

2, the meat should be used 3 points of fat, 7 points of lean, too thin taste will be firewood.

3, pills have not been under the water before the water must not boil, or the pills just go in will fall apart. To wait for all the meatballs under the pot, and stereotypes can only open the fire.