Boil the pot with boiling water, and try to dress up as pork sauce. Note: Add onion and ginger water to stir first, then add salt rice wine, then stir hard, and then add raw eggs and beat them with water starch. After boiling water at the side, add meatballs. The size of meatballs is best not to be too big, in case they are not cooked too well. It is not correct to put meatballs in a pot with cold water or boiling water. It is a mistake to put them in a pot with boiling water. The most appropriate way is to put them in a pot when the water is slightly boiling. If the meatballs are boiled in cold water or boiling water, many meatballs will stick together, and the cassava starch on the surface of the meatballs will gradually dissolve in the tea soup, and finally it will be a pot of starch paste.

Boiling meatballs in boiling water is not the best way, because it is very easy to wash them away when they are boiled strongly, and at the same time, the meatballs that are cooked first will continue to be heated too much, and their taste will be aging, and finally a pot of meatballs will be cooked with different tastes. Therefore, it is best to adjust the fire point to keep the pot slightly boiling before the meatballs are cooked, and the temperature of this kind of water is the best environmental temperature for the meatballs. Wait until all the meatballs are 5min the pot, then change to medium heat and roast, skim off all the foam, then cook slowly for 5 minutes, and cook until the meatballs float down and out of the pot. The chef said that "the soup is fragrant in cold water, and the meat tastes in boiling water". When the chicken balls are put into boiling water, most of the meat tastes will be locked, and it is not easy to spread too much into the delicious soup.

It is very easy to set, especially when the percentage of vegetables in the ball stuffing is high, and it is not easy to disperse. It is not easy to touch the bottom, and the meatballs are very easy to stick to the bottom pot in cold water. Making meatballs in cold water does not sink in the pot, first of all, it is the use of raw materials, and second, it is very important to use raw materials. For example, using shrimp as meatballs and fresh net fish as meatballs can easily ensure that cold water does not sink in the pot. The most critical process is to get twice the result with half the effort by chopping and stuffing. Fresh pork, with a little fat, tastes fragrant, washed and cut into small pieces.

Put it into a meat grinder and grind it into pork paste. Wash the Pleurotus ostreatus and soak it early. Don't throw away the Pleurotus ostreatus water. Mince carrots and Pleurotus ostreatus in the same way and set aside. Put the dumpling stuffing into a bowl, add minced ginger and garlic, egg white, edible salt, white sugar, oil consumption, soy sauce, tapioca starch and white pepper, add a small amount of Pleurotus ostreatus water to the dumpling stuffing, and use chopsticks to push hard in one direction, and the meat stuffing will completely eat the water. If it keeps sinking, the dumpling stuffing will become more and more delicious and tender.