Add a spoonful of ginger.
Chop the green onions and stir them in the meat stuffing.
Add a spoonful of salt.
Add a tablespoon of sugar.
Add appropriate amount of chicken essence
Add a proper amount of lunch meat seasoning, stir in one direction with chopsticks, pout the meat stuffing with chopsticks, and put it into a basin to break it.
After all the meat is beaten, add an egg and continue stirring.
Add proper amount of flour and stir again.
Add corn starch and continue stirring.
Stir the meat constantly to make it thicker.
Add cold water to the pot and the meatballs will be squeezed out of the tiger's mouth.
Put the meatballs in cold water with a spoon and simmer while squeezing.
When all the meatballs are squeezed, turn on the fire. Don't turn them with a shovel. After the meatballs are cooked and shaped, push them with a spoon to prevent them from sticking to the bottom of the pot and skim off the floating foam.
When all the meatballs surface, cook for another minute, take them out and drain.