Donggua boiled meatballs

Taste: Salty and fresh; Cooking method: Boiling; Time: Half an hour; Difficulty: Ordinary.

Detailed steps for cooking Donggua boiled meatballs

Prepare the ingredients;

Choose lean pork mince, add salt, chicken essence, cooking wine, light soy sauce, ginger, and Sichuan pepper powder, mix well;

Add a little water and starch, stir in one direction to make the meat firm;

Cut the Donggua into pieces;

Heat water in a pot and add the chicken stock cube;

Squeeze the meatballs into the pot, take a small amount of meat, squeeze it out from the tiger’s mouth, scoop it out with a spoon, and put it into the soup;

When the meatballs float, they are cooked;

Add the Donggua pieces and cook until done, skim off the foam, season with salt, and drizzle with sesame oil.