2. Add the egg liquid and stir clockwise (the egg will harden after solidification, which will not only make the meatballs Q-shaped, but also lock the gravy and water).

3, then beat the live meat stuffing (the purpose is to completely eliminate the air in the meat stuffing), so that the meatballs made are stronger!

4. Boil the water until it is eight minutes hot, turn to low heat, then squeeze out the meatballs with your chin, and then put the meatballs into the pot with a spoon.

5. Cook the meatballs on a medium-low fire until they float on the water, and then take them out (you can add vegetables to decorate them according to your personal taste).