Preparation of ingredients:

Beef tenderloin 100g, radish 80g, auricularia auricula, Lentinus edodes, half egg white, a spoonful of starch, onion and Jiang Shui.

Detailed practice:

1. soak beef tenderloin in clear water, and wash it repeatedly to change water. Soak the bleeding water and beat it into minced meat with fritters.

2. Soak the onion and g5m5minger in warm water for 5 minutes, wipe the white radish clean, and add a little low sodium salt to soak for 5 minutes to squeeze out the water. Mushrooms and auricularia auricula are chopped for later use (small-month-old babies can be crushed together with beef, depending on their refusal ability).

3. Put all the ingredients in a bowl, add two spoonfuls of onion Jiang Shui, appropriate amount of baby soy sauce, appropriate amount of walnut oil, half an egg white and a spoonful of starch and stir.

4. Knead into small balls by hand, blanch them in a pot with cold water, and steam them on high fire for 25 minutes.

There will be some soup after steaming. You can add a spoonful of tomato sauce and appropriate amount of water starch to cook until it is thick and drenched on the meatballs.