I. Ingredients: pork stuffing, seasoning, chopped green onions, eggs, salt, chicken broth, MSG soy sauce, pepper, kitchen utensils, cooking pots, stranded thigh meat stuffing.

II. Practice:

1, meat minced to the general dumpling meat twice as fine, add salt, egg whites, pepper stirred in one direction, such as feeling too thick, and then a little bit of water stirring;

2, vegetables washed, leaf part of the section, the rhizome part of the cut diagonal slices, blanched in boiling water, respectively, the rhizome a little longer;

3, boiling water, put two petals of star anise, ginger, 8 into the heat when the hand clutch the meat mixture, squeeze out from the tiger's mouth, the other hand take a spoon to dig out small balls, put into the pot, or use a spoon to dig into the pot. Add the blanched tundra root to the wok when it opens, then the leaves to open the wok.

Tips: Try to choose the meat mixture for the meatballs as much as possible with eight parts lean and two parts fat, and stir the meatballs in one direction with force, otherwise the meatballs won't be strong and will easily fall apart.