Crystal shepherd's purse balls
Step 1 . Grind meat with salt, chicken essence, and minced scallions and ginger, stir vigorously. Wash and blanch the shepherd's purse in cold water, then remove and chop it into small pieces. Mix it with the ground meat.
Step 2 . Squeeze the shepherd's purse meat into small balls and place them on top of the starch.
Step 3 . Roll the meatballs and coat them with starch.
Step 4 . Blanch in boiling water until the meatballs float up.
Step 5 . Take it out and wrap it with a layer of starch.
Step 6 . Blanch in boiling water again until the surface of the meatballs is transparent, then remove them.
Step 7 . Prepared meatballs.
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