Crystal Shepherd's Purse
by Ocean moon
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Add salt to the ground meat and stir well with chicken essence and scallion ginger Wash the shepherd's purse and scald it in cold water, remove and chop, and mix with the ground meat.
2. Squeeze the shepherd's purse meat into small balls and place them on the starch.
3. Roll the balls to coat them with starch.
4. Put it in a pot of boiling water and boil until the balls float.
5. Remove and put a layer of starch on the starch.
6. Put it in a pot of boiling water again and let it cook until the surface of the balls is transparent and remove.
7. The cooked meatballs.
