Have you tried the balls? Everyone may have tasted meatballs, but how many people have made them by hand? Homemade meatballs are not only delicious, but more importantly, they don't have any artificial additives added at all.

I prefer home-cooked meatballs to commercially available meatballs from unknown sources. However, when boiling meatballs, it is never a good choice to put them directly into the pot, which can easily cause them to break. In doing so, it's important to master three key techniques to make the finished meatballs bouncy, plump and juicy.

Ingredients: winter melon, minced meat, green onion and ginger, light soy sauce, oyster sauce, Sichuan pepper water, salt, chicken essence, white pepper, sugar and cooking oil.

1. Prepare a few peppercorns, then cut some green onions and ginger into a small bowl, pour in an appropriate amount of boiling water and scald it, and set aside.

2. Handling the minced meat is the next critical step. After grinding, pour the previously prepared green onion, ginger and pepper water into it, pay attention not to excessively, half a bowl is enough. After that, stir constantly until it is strong. Adding peppercorn water not only makes the meatballs more juicy, but also has an excellent deodorizing effect, making the finished product smell-free, which is the first key trick.

3. Season in the next step. Re-chop some chopped green onion and ginger and add to the minced meat, then add light soy sauce, oyster sauce, salt, chicken essence and sugar to taste. The specific dosage can be adjusted according to personal taste, and stirring well.

4. Instead of cooking immediately, the meat filling should be taken out and beaten repeatedly. After a bit of beating on the board, you will notice that the mincing becomes more elastic, and the meatballs are more elastic, which is the second key trick.

5. Next, add an appropriate amount of water to the pot and heat it to a slight boiling state - that is, when small bubbles begin to bubble at the bottom of the pot. The temperature at this time is the best time to cook the meatballs, both to avoid boiling and not to fall apart, which is the third key tip.