Cooking Steps

1. 

   Step1:Use a rolling pin to roll out the sweet potato starch granules and put them into a basin for later use.

2. 

   Step2:Boil the onion and ginger water (or high soup) until you turn it over and take out the onion and ginger. Pour the batch of boiling water into the starch. Stir the starch with chopsticks. It's the same as scalding the noodles. It's roughly what it looks like in the picture.

3. 

   Step3:Add minced pork, a lot of ginger, a little scallion, seasoning with salt, monosodium glutamate and chicken essence according to personal preference. It is not recommended to add or add a little. Grasp well with your hands.

4. 

   Step4:Add water and boil in the pot. Squeeze the dough into balls with top gas. Steam for about 20 minutes.

5. 

   Step5:The white meatballs in the picture are a little anxious because of the proportion of meat. They are made for the first time, so the shape and color are not good-looking. The proportion of starch and meat is two to one. Do not make them too thin or they will not form. You can dip it in garlic sauce and eat it directly. Or you can make cabbage soup with white meatballs after being preserved in the refrigerator. You can also slice and fry garlic or pepper.