The method, ingredients and formula of meatballs are as follows:

The required ingredients: one catty of pork (seven parts lean and three parts fat), 3g of onion and ginger, a handful of starch, two eggs, proper amount of salt and 3g of pepper.

1. First, prepare the pork skin. The pork skin can be preserved with marinated vegetables or fried, and it is very fragrant. Then, chop it into powder with a knife, and the finer the better, so that the meatballs made later will have a smooth surface and look very appetizing.

2. Then, put the chopped minced meat into a container, add two eggs, stir evenly in one direction, add a proper amount of water while stirring, and then add the minced onion and ginger. The more chopped the minced onion and ginger, the better, so that it will be more fragrant when mixed into the minced meat.

3. Then start to adjust the mouth, add salt, chicken essence and monosodium glutamate in turn, and keep stirring in one direction. When stirring, you must stir in one direction, so that you can work harder. Stir until the minced meat is slightly sticky, add water again, and the water in the minced meat should be eaten enough, so that the meatballs made will have a tender feeling, and then stir until all the minced meat is strong, and the minced meat is held in your hand, and the palm of your hand slowly slides down to represent the strength.

4. Squeeze out a round shape with your left hand, and put it in the pot with your right hand. Just make sure that the water temperature in the pot is about 7 degrees, and the water can't be boiled. Then cook the meatballs until they are fully cooked, and add vegetables or ingredients you like to eat, and it's a perfect call.

The selection method of pork is as follows:

1. Look at the color: Good pork is reddish or bright red, with uniform and shiny color, and the white meat is very white. If the color of pork is dull and the white meat part lacks luster, it may be unsafe pork. If pork is particularly bright red and bright, it is also abnormal.

2. Look at the texture: any meat is textured, and the texture of pork is like the annual rings of trees, layer by layer. People who often cook know that "cross-cutting cattle and sheep and obliquely cutting pigs". This sentence tells everyone that cutting along the texture of meat can maintain the integrity of meat and ensure a good taste, so if a piece of pork can't even see the texture, it must be stale.

3. Feel: Fresh good pork must feel very good. When you touch the muscle part of pork with your hands, the surface is slightly dry or slightly wet, and the elasticity is very good. After pressing it, the depression will rebound and it will not stick to your hands. That is a very fresh good pork. If it's stale pork, you should press it with your hand, the elasticity is very poor, and the pigskin is dry and the pork is sticky. It's not recommended to buy such pork.