1. Wash the tomatoes and cut into pieces, the skin can be removed or not
2. Lean meat is chopped into minced meat, preferably 10% fat, the taste will be more oily and tender
3. Add two spoons of sweet potato starch, dark soy sauce, light soy sauce, and three spoons of water
4. Stir well with chopsticks
5. Pour a proper amount of water into the pot and bring it to a boil, turn off the heat, or the water in the pot starts to heat up and immediately turn to a low fire (this is a trick to keep the meat soft and tender), then use chopsticks to form small bumps and put them in
6. Put all in and turn to high heat, then gently stir with chopsticks to prevent the meatballs from sticking to the pan
7. Then add light soy sauce, salt, lard or vegetable oil to taste
8. Put the tomato cubes in to a boil, turn to low heat, cover the pot and simmer for about three or four minutes
9. Sprinkle chopped green onion before serving
Tips:1: The secret to keeping the meatballs soft and tender is that the water temperature must not be high, just warm it up.\n2: After the meatballs are all put in, gently stir it to prevent it from sticking to the bottom of the pot\n
