1/6

I bought front leg meat, actually any meat will do, preferably leaner.

2/6

Dice the lean meat, garlic, ginger, salt, monosodium glutamate (MSG), sugar, cooking wine, oil and cornstarch together inside the meat grinder and pour in the right amount of water. Be sure to pour water, otherwise the cooking machine has no way to grind the meat to a very silky state.

3/6

After grating, use the head of a spoon to scoop up a small amount of meat and put it into a pot of boiling water. (Because I can't squeeze it with my hands and the puree is too sticky, it doesn't matter if it's ugly because I'm going to eat it myself anyway)

4/6

Cook until the balls are all floating on the surface of the water. (It doesn't matter if they are not cooked, because they will be cooked again when you want to eat them)

5/6

Prepare a pot of ice water, and put the boiled balls into the ice water to pass through, so as to increase the strength of the balls (I do not have any other additives to my own balls, so I don't have to make them as Q as the ones I bought)

The Last Step

Finishing with the ice water, then you can Fish it up, you can according to the amount of how much to eat at a time with a plastic bag in the refrigerator to freeze up. This time I made the original handmade meatballs, next time I can also make fishballs, beefballs...the practice is the same. I heard the curry meatballs are not bad, so I will make her for dinner today!