Ingredients: 423 grams of lean meat stuffing and 30 grams of egg white.

Accessories: 4g of oil and salt, 2g of chicken essence, 5ml of cooking wine, 5g of soy sauce, 5g of oyster sauce, 5g of Jiang Mo, 5g of black pepper, 5g of onion and 5g of garlic.

The practice of pork balls

1, meat stuffing for later use.

2. Add salt, chicken essence, cooking wine, soy sauce, oyster sauce, Jiang Mo and freshly ground black pepper and mix well.

3, onion and garlic into water, soaked into onion Jiang Shui.

4. Pour the soaked onion and ginger into the meat stuffing.

5. The little helper came out, that is, electric egg beater, who stirred the dough with that stirring stick and kept stirring.

6. Finally, add an egg white.

7. Add two spoonfuls of starch.

8. Keep stirring until you feel strong.

9. Boil a pot of water, don't open it.

10, drenched by a small bowl of cold water.

1 1. Squeeze meatballs out of your mouth.

12. Dip a spoon in cold water and move the meatballs into the pot.

13, the meatballs are cooked after floating slowly in the pot.

14, done.