2, add salt, onion and ginger, mushrooms, monosodium glutamate (MSG), sugar, cooking wine, cornstarch and beat until the meat is gelatinous, made into four large balls.

3, boil the pot of oil, oil temperature of 130 degrees into the large meatballs, deep-fried to the outside of the golden brown inside cooked and put away for use.

4, the pot of oil, add 1 bowl of water (broth), into the large meatballs.

5, add a little sugar, soy sauce, and cook over low heat for about 40 minutes until the sauce is thick.

6, thicken with wet cornstarch thickening juice on the plate can be.