The practice of meat dumplings in northern Jiangsu is that of meat dumplings in northern Jiangsu, which should refer to large pieces of meat dumplings, that is, the common practice of meat dumplings is relatively large, equivalent to a large meat dumpling with a lion's head.

That is, you have to beat the meat in the vegetable market first, then chop it up, or chop it up with a kitchen knife at home, then chop it into a paste, slowly mix it into a shape, add the old onion and ginger, and then crush it to make a paste. Remember to add the right amount of sugar to remove the fishy smell and earthy smell of meat. It is better to make meatballs.

The next step is to prepare water in the pot, then turn on a big fire, then heat the pot, then boil the water, then put the meat sauce in, rub the meat sauce into small balls or big balls, and then simmer it in the pot.

Stew until the meat sauce is cooked, that is, after it is cooked, the meat fish will be shaped, and then you can add the meat sauce, and then add the starch. That is to say, if you make the meat sauce sticky enough to better shape the meat, you can make the meat sauce more fragrant, and then you can make the meat sauce better. When the stew is almost done, you can add soy sauce and salt and season. If it is in northern Jiangsu, it is a kind of meatball.