The meatballs don't lump because there is no starch. After adding seasoning, egg white and starch into the meatballs, they must be stirred quickly in the same direction and beaten for a while, so that the meat stuffing can get strong, otherwise it won't form when squeezed, and it will easily break in the pot. The heat is also very important. After boiling water on a big fire, you must turn it into a small fire and squeeze the meatballs until all the meatballs are squeezed. Don't stir the meatballs in the pot with a spoon when squeezing them. Wait until the meatballs are solidified before stirring.

Matters needing attention in cooking meatballs

When cooking meatballs, you can't put hot water in the pot, otherwise the meatballs will be washed away by hot water. When cooking meatballs, it is a big mistake to put hot water in the pot! The chef taught you a trick, cold water in the pot, and the meatballs are still delicious.

When making meatballs, you should add some sweet potato starch, so that the meatballs can be tightly grouped together. When making meatballs, you should keep beating the meat stuffing with your hands. This step must be patient. Only after a long period of kneading and beating, the meatballs will become stronger and will not come apart after cooking. When making meatballs, remember not to cook directly in the pot, but to knead and beat these steps more, so that the meatballs are not loose when they are grouped.