1 Chop the pork into minced meat.

2 Add minced ginger, egg white, and cooking oil to the meat filling, beat evenly with a whisk, and set aside for ten minutes.

3 Use this time to wash and chop the mushrooms into fine pieces.

4 Add salt, light soy sauce, dark soy sauce, white sugar, black pepper powder, starch, chopped mushrooms, and minced green onions. Use a whisk to stir evenly at low speed, then beat at medium speed for one minute, stop and beat until the color of the meat becomes lighter.

Slightly swollen and delicate.

5 Squeeze into balls with your hands.

6. Boil water in a pot, put the meatballs in and bring to a boil, then take them out.

7 bouncy meatballs.

Cooking wine (1/2 tablespoon), chicken powder (1/2 tablespoon), white pepper (1/6 tablespoon), cornstarch (2 tablespoons), sesame oil (1/2 tablespoon), salt (1/3 tablespoon) seasoning

?Salt (2 tablespoons), white pepper (1/8 tablespoon), cornstarch (1 tablespoon), chicken powder (1/2 tablespoon), soy sauce (1/2 tablespoon), white pepper (1 tablespoon), sesame oil

(1/2 tablespoon) 1. Peel and wash the white radish, shred it into shreds and put it into a bowl. Add 1/3 tablespoon salt and 1/8 tablespoon white pepper, mix well, and marinate for 15 minutes.

2. Soak dried mushrooms in water until soft, cut off the stems, and chop into fine pieces; cut green onions into chopped green onions; soak wolfberries in water and set aside; mix 1 tablespoon of cornstarch and 5 tablespoons of water to form cornstarch water.

3. Put minced mushrooms and chopped green onions into the ground beef, add 1/2 tablespoon cooking wine, 1/2 tablespoon chicken powder, 1/6 tablespoon white pepper, 2 tablespoons cornstarch, 1/2 tablespoon sesame oil and 1/3 tablespoon

Mix the salt well, beat in one direction until gelatin forms, and marinate for 30 minutes.

4. First put a layer of shredded white radish on the bottom of the plate, roll the ground beef into balls, fill the first plate first, and then fill the second plate.

5. Boil the water in the pot, put in the beef balls and steam them over high heat for 10 minutes, take them out and let them cool, then put in the second plate of beef balls and continue steaming.

6. Boil 1 bowl of water, add 1/3 tbsp salt, 1/2 tbsp chicken powder, 1/2 tbsp soy sauce, 1/6 tbsp white pepper, 1/2 tbsp sesame oil and wolfberry grains, stir well and bring to a boil.

Thicken the soup with pink water and pour it over the beef balls.

1. Cut the fragrant rut into cubes and add it to the minced pork. Beat in an egg and add a little starch.

2. Add a little sugar, soy sauce and cooking wine, mix well and marinate for ten minutes.

3. Heat the octopus ball mold, add minced meat with a spoon, and fry until golden brown on both sides.

4. Place a kitchen towel on the plate, absorb the oil from the meatballs, and finally put it on the plate.