2. Put it into a cooking machine, add ice water, mash it for about 1 min, mash it.

3. Add salt and chicken essence and continue to stir evenly in the cooking machine to make a finer paste.

4. Take it out of the cooking machine, put it into the dish basin, grab it evenly by hand, add starch, add it in three times, and grab it evenly by hand. You can use chopsticks to stir vigorously in one direction to thicken the meat stuffing, so that the meatballs made are good in taste and elastic.

5. Boil the water in the kettle at 70 degrees and pour it into another basin.

6. Squeeze the meat sauce from the tiger's mouth by hand, squeeze it into a ball shape, and surround it with a spoon in another basin prepared above.

7. Slowly pour the squeezed meatballs with water into the pot, stir with a spoon while cooking to prevent adhesion, and cook for about one minute. Don't cook for too long, take it out and let it cool. After cooling, it can be put into refrigerator for cold storage or quick freezing. When you need to make soup, take it out and cook it, and add spices such as coriander and celery.

8. Of course, after the meatballs are cold, you can make soup directly, which is more delicious.