Raw materials: a catty of pork

Accessories: one egg, cooking wine 10g, 3g light soy sauce, 2g salt, a handful of starch and one onion.

Step 1: Dice the onion and ginger into a bowl, add a proper amount of pepper, add hot water (preferably boiled water, which can stimulate the nutrients in the ginger and onion), cover and soak for fifteen minutes;

Step 2, filter the soaked onion Jiang Shui to remove impurities (the water will be slightly yellow at this time), add starch, and stir into a thin batter without bumps (such as the best consistency of lubricating liquid);

Step 3, add a proper amount of salt to the meat stuffing (chop the meat stuffing in advance, the better), grasp it by hand (be sure to stir it in one direction), and then put it in the refrigerator for half an hour (the purpose of putting it in the refrigerator is to make the meat stuffing absorb water quickly by using the low temperature of the refrigerator);

Step 4, then add starch water, eggs, soy sauce, cooking wine and salt, and continue to stir (salt is the soul of making meatballs, and it depends on whether it is elastic in the later stage, so the taste of salt can't be weak), and stir until the minced meat is thick and ready for use;

Step 5: Bring the pot to boil water. When the water is still boiling (about 80 degrees), grab the minced meat with your hands and squeeze out a meatball from the tiger's mouth (pinch the meatball with your left hand, put it in the pot with your right hand, and so on). After all the meatballs are put in, boil over high fire and simmer for about 10 minutes, and then take them out (if the taste is salty, you can soak them in water for a while).