1. Boil balls pinyin: [cuān wán zǐ].

2. Boil dumplings are a famous dish of color and flavor, belonging to the Lu cuisine family. This is fresh and light, and the soup is white.

3, the production of raw materials: 125 grams of pork, egg white 1, the right amount of starch, 15 grams of hairy yucca slices, 15 grams of hairy fungus, green onions, ginger 5 grams, 10 grams of refined salt, 5 grams of sesame oil, the right amount of yellow wine.

4, practice: the magnolia slices cut into small elephant-eye slices; fungus torn, standby, the first meat minced into puree, and then into the green onion, ginger, egg white, refined salt, starch, with chopsticks in one direction to play on the strength of the filling to be issued when the sound of the poof, then quickly squeezed into the jujube-sized pills; and put into the seven ripe pot of water, and at the same time, with a high-flying fire, to be pills floated up, that is, into the magnolia slices, fungus, salt, yellow wine, soy sauce, monosodium glutamate, skim the floating foam, into the soup bowl, drizzled with sesame oil that is.