1. Choose lean pork filling, add salt, chicken essence, cooking wine, light soy sauce, ginger, and mix well
2. Add water starch little by little and stir in one direction to make the meat filling stronger
3. Cut the white radish into thin strips
4. After the boiling pot water is boiled, put the shredded radish into the blanching, and quickly remove it and let it cool
5. Heat the water in the boiling pot (the soup tastes better), add the chicken stock cubes, start squeezing into the balls, take a little meat filling, squeeze it from the tiger’s mouth, dig it down with a small spoon, and put it into the soup
6. After the meatballs float up, it means they are cooked
7. Add blanched shredded radish, season with salt and sesame oil, sprinkle with chives to enhance the flavor
Tips:It’s best to choose hand-chopped meat, the meatballs are softer
