1. Wash the vegetable leaves, ginger and coriander, cut the meat into strips and set aside
2. Use a little water (warm water or broth) to moisten the sweet potato flour, which is convenient for the later operation, and there will be no grains of flour that are difficult to disperse (not too much, the following seasoning and eggs have moisture)
3. Add meat, add appropriate amount of salt, chicken essence, cooking wine, light soy sauce, and beaten eggs to mix together
4. Make it so viscous. If you add eggs and become a bit thinner, you can add sweet potato flour!
5.
Put water in the pot and bring it to a boil and put it in (grab it with your hands to make sure that there is meat in each piece. Just like making meatballs, don’t make them too big, it won’t be easy to be cooked when they are big, it’s about the size of an egg). Put it down, don’t move it just after putting it down, wait until it is almost shaped, and then scrape it from the bottom with a spatula to avoid sticking to the pan.
6. Put in the leaves while cooking for 3 minutes! When the vegetable leaves are ready, add salt and chicken essence to cook. Put it in a bowl, add chopped green onion, coriander, sesame oil, you can also drop a little red oil if you like spicy food, and you can enjoy!
Tips:1. The meat can use a large part of lean meat and a small part of fatty meat, according to your own taste!
2. Don't move it after cooking, wait for the cooking to be finalized.
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