1. Wash the pork with dry water, the less water the better, slice
2. Wash shiitake mushrooms and squeeze out water, slice or diced
3. Put the pork and shiitake mushrooms into the cooking cup. I used Joyoung's, and the meat is puree, so it’s easy to get gluten up.
4. Pour out, add cornstarch, mix vigorously, in the same direction
5. Pour in soy sauce, pepper, and wine, stir up the tendons in one direction with the strength of milking
6. It must be this kind of relatively dry, because some pork may be beaten, and it will be found to be very thin when it is beaten into mash. I bought this kind of meat, and it will not disturb the gluten after making it.
7. Take a milk pot and boil a pot of water
8. Grab a lump of meat mud, knead it, leave a hole in the tiger’s mouth, squeeze it hard, and the meatballs will come out of the tiger’s mouth, then use a spoon to dig it out and put it in the boiling water
9. You can fish out the meatballs when they float up. They are half-cooked at this time. If you make more, you can freeze them and take them when you eat them. If it is eaten directly, cook it for about five minutes. Can be made into meatballs and mustard soup, the taste is super beautiful~
