1. The minced meat is slightly grainy, the tomato is peeled and cut into pieces, and the green onion is sliced.
2. Diced tomatoes
3. Put all the seasonings except the chopped green onion in the meat filling, stir in one direction for 3–5 minutes
4. Into the chopped green onion
5. Stir for half a minute
6. Put a little oil in the pot and fry the ginger slices over low heat
7. Add the diced tomatoes and sauté over medium heat for about 1 minute
8. Add tomato chunks
9. Stir fry for juice
10. Pour proper amount of boiling water or broth, add proper amount of salt
11. Turn on a small fire to add the balls, soak your right hand with your hand, squeeze the balls out of the tiger’s mouth, and then take the spoon with your left hand to take the balls
12. Open fire
13. Cook until all the balls are floating and cook for another 2 minutes
14. Sprinkle green onion
15. Finished product
Tips:Choose 3 fat and 7 lean foreleg meat. Don’t chop too finely. The longer the stirring time, the stronger the meatballs. If you don’t like the strong ones, you can add 15-20 grams of water to the meat in batches.
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