1. Add scallion, ginger, salt, chicken powder, and 100 grams of water to the ground meat and stir well.
2. Fresh corn on the cob, peel off the corn kernels, cook them in the pot, remove them, and drain the water.
3. Put the corn kernels into the beaten meat and mix well.
4. The shepherd's purse is cleaned and cooked in cold water, squeezed out and chopped. Take out half of the corn meat and shepherd's purse and mix well.
5. Pour more starch in the flat plate, squeeze out the smaller meatballs from the two kinds of meat fillings by hand, put them on the starch, and shake the flat plate to make the starch evenly coat the small meatballs.
6. Bring the water in the pot to a boil and put the small meatballs in.
7. Tumble over low heat for about 8 minutes, and remove the balls after they are fully cooked.
8. The meatballs look like they are dressed in transparent clothes, and the nutrition and deliciousness are all wrapped up.
Tips:When the small meatballs are put in the pot, the water in the pot must be boiled, so that the starch will solidify instantly, and then change to low heat to cook.
If you make a lot of it, pour some salad oil on the surface of the balls during storage so that they won't stick together.
