1. Add green onion, ginger, garlic and water to make a juice.
2. Add the minced meat, add an egg, cornstarch, soy sauce, light soy sauce and stir in one direction until it is strong.
3. The stirred ground meat is very fluffy and light.
4. Take the softest part of the oily gluten and buckle a small hole by hand.
5. Slowly stuff the minced meat into the oily gluten. The more stuffed meat will make it full, and the less stuffed will make the bed soft. You can do it according to your preference.
6. All the oily gluten stuffed meat is reserved.
7. Add soy sauce to the pot and boil water.
8. Add oily gluten to a boil over high heat.
9. Turn to medium and low heat and cook slowly, turn over and continue cooking after cooking through one side, try not to keep turning, as it will break the skin easily.
10. Add a little water to the cornstarch and mix well.
11. Pour into the pot to thicken.
12. Out of the pot, sprinkle with chopped green onion and serve on a plate. Q bombs are soft, tough and not greasy, and you won’t feel greasy after eating three or four.
Tips:1. The minced meat made with scallion ginger water and eggs is elastic and not tender.
2. Soy sauce and light soy sauce both contain salt, so the amount of salt should be added less or not.
3. Add some chicken essence to taste heavy.
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