How to make mutton balls?

Exercise 1: 1. Slice mutton and hammer it with a hammer;

2. Add water, salt and starch into mutton and stir evenly to make mutton glue;

3. Rub the mixed mutton into small balls by hand, put them in a pot filled with water, and soak the mutton balls with slow fire until the balls surface.

4. After taking it out, whether it is fried, braised or boiled.

Exercise 2: 1. Add onion, ginger, cooking wine and water to the fat and thin mutton stuffing. Stir in one direction to make the meat stronger and the dough together.

2. After the meat is stirred, add salt for later use. Cut wax gourd into strips.

3. Pour the water into the pot, bring it to a boil, and cook the wax gourd. Be sure to quickly dig the melon into balls with fruit and put them in the pot after it is cooked thoroughly.

4. When the meatballs turn white and the pot is boiled, you can season them and add coriander and medlar. The time must not be too long, otherwise the meatballs will not be fresh and tender.

Exercise 3: 1. Mutton is chopped into stuffing, and wax gourd is dug into balls for later use.

2. Bake the pepper to golden brown and roll it into powder. Cut onion and ginger into powder. Put the egg white, white pepper, sugar, salt, yellow wine, onion ginger and sesame oil into the mutton and beat it a few times.

3. Put oil in a hot pan and cool, add shallots and ginger and stir fry.

4. Stir-fry the wax gourd for 2 minutes.

5. Pour some boiling water into the pot.

6. Put the starch into a shallow dish, put the pressed meatballs into the starch and wrap them with a layer of dry starch.

7. Take another pot, boil the water to 60-70 degrees, and add the meatballs. After the water is boiled, simmer until the meatballs float, and take them out for use.

8. After the wax gourd is stewed soft, add the cooked meatballs, continue to cook for 1 minute, add salt, and turn off the heat after seasoning with chicken juice.