1. Wash the pork leg, cut into small pieces, put it in the blender, add green onion and ginger
2. Stir it into a delicate meat paste and fill it with a small bowl.
3. Remove old leaves and roots from fresh shepherd's purse, wash and drain.
4. Chop the shepherd’s purse slightly with a knife and put it in the blender
5. Stir into shepherd's purse chopped.
6. Pour the ground pork into the mixer again, add seasonings, eggs, and cornstarch. Stir well with shepherd's purse.
7. Stir the meat paste and put it in the refrigerator to wake up for about 20 minutes.
8. Boil half a pot of water in the soup pot.
9. Change the heat to a low temperature and dip a spoon with the water in the pot.
10. Take out a spoonful of meat paste in the palm of your hand.
11. Use a spoon to keep spheronizing.
12. Gently lower the meatballs into the pot.
13. After making all the meatballs, turn on high heat, skim off the foam, cover the pot and cook for 5 minutes on medium-low heat.
14. Serve while hot.
Tips:After the water in the soup pot is boiled, the fire must be changed to a low heat, otherwise the meatballs will be cooked first when the meatballs are placed, and the meatballs placed later will not be cooked yet. The speed of rolling the meatballs should also be faster, because the meatballs are easy to cook. If the shepherd's purse meatballs are cooked for a long time, they will be old and not delicious, so the whole process should be fast.
