1. Cut off the fascia from the lean pork.
2. Remove the lean meat slices of the fascia.
3. Use a food processor to add a small amount of water and make scallion ginger juice. Put the meat slices, appropriate amount of onion and ginger juice, water starch, salt, pepper, sesame oil, and egg white into the cooking machine and stir into the meat puree.
4. Squeeze the balls with one hand, and put the balls in the water with the spoon in the other.
5. Cool completely, freeze in the refrigerator, and take it out when eating hot pot.
Tips:1. You can put some coriander in the filling to make it fresh, or you can add some carrots, chopped fungus, etc. to make it more nutritious and make something more. Adding lotus roots will have an unexpected crispy texture.
2. The meatballs made this way have a more delicate texture. If you like a little bit more Q, beat the mixed meat mash for 300 times before making the meatballs.
