Pondball
By VicentaLakin
Pond melons are thick and white, juicy and light! Since winter melons are sorbents, they make soup with seafood and meat in the summer, not only with their tastes and their beauty, but also with heat queas。
Recipe Recommendations
- pork stuffing 100 grams
- winter melon 110 grams
- salt appropriate amount
- white pepper a little
- ginger powder a little
- diced green onion a little
- parsley a little
- chicken powder a little
- water 3 small bowls
- starch a tablespoon
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Pondball
1
Add onions, salt, pepper powder, salt blends, a little water grabs, a little greasy scratches, a little starch grabs, a little time needles and a few drops
2
It's very delicate
3
The melons go to the skin and wash the thick pieces
4
Put three little bowls of water in the pot, put it in the melon
5
Grab the meat pie with your left hand, squeeze out the balls with the tiger's mouth, shave the meatball with a spoon in your right hand and put it in the pot
6
The pot is open, the pills are floating, and when the winter melon is completely transparent, the salt, the chicken, and then the fragrance, it's off fire
7
It's finished
8
It's finished
9
It's finished
10
It's finished