Correct method of mutton meatballs

The correct way to make mutton balls is as follows:

Materials/tools: mutton 10g, onion 10g, ginger 10g, onion 10g, coriander 10g, a little salt, soy sauce 10g and pepper/kloc-0.

1, cut onion and ginger into large pieces and add water.

2. Replace the mutton with a knife, remove the fascia and cut into large pieces.

3. Slowly chop with a knife and chop off the white tendons.

4. Chop minced meat into a bowl and pour in onion Jiang Shui. The amount depends on the amount of meat.

5. Beat the meat and water into a paste directly in the bowl with a portable blender.

6. Add salt, sugar, soy sauce and oyster sauce to the meat sauce, and grasp it by hand until the meat sauce is thick.

7. Add olive oil to the meat sauce in stages and use your fingers until the oil is completely dissolved.

8. Take a clean pot, add water and heat it to about 40 degrees. Turn off the fire and start squeezing meatballs, as shown in the figure.

9. After all the meatballs are squeezed, open fire to cook the meatballs, and fight to the end during the period.

10. When all the balls change and float on the water, you can turn off the fire and leave the balls in the water. The soup of boiled meatballs is delicious, so you can cook the soup directly.

1 1. Pour the oil in the wok and fry the onion.

12, stir-fry meatballs, add a spoonful of water for cooking meatballs, pour soy sauce, add a little salt, cover with a little boiling water, pour starch water, collect juice, and add coriander.