Wash the pork, cut it into pieces, put it into a wall-breaking machine and beat it into minced meat (this is the first time I beat minced meat with a wall-breaking machine, which is really useful), put it into a pot, add an egg white and a little salt (it is better to add a slogan if there is starch)
Last gear
Put water into the wok and cook until it bubbles. Start to squeeze the stirred minced meat into balls and put them into the wok. If the water is boiling, put some cold water in it, and the water temperature should not be too high. When the meatballs float up, they are basically cooked. You can boil them for a while, then scoop them up and put them in a bowl with cold water, and then you can finish the packaging.
Put the cooked meatballs into a container, add boiling water, cover them, and store them in the refrigerator. Take it out when you want to eat, stir-fry cabbage or other green leafy vegetables, add a small amount of boiling water and a proper amount of meatballs, and add seasonings such as soy sauce, sesame oil and salt according to your personal preference after boiling. This soup is nutritious, fragrant but not greasy. The contrast between white meatballs and green vegetables is obvious, which greatly increases the appetite.