Step 1: Prepare the required ingredients.

Step 2: Boil the quail eggs, peel them and set aside.

Step 3: Wash, peel and chop the lotus root, wash and chop the lean meat, wash and mince the green onions and put them into a basin. Add the minced ginger, light soy sauce, cooking wine and salt to the basin and pound them separately. Add an egg and put in the cornstarch.

Step 4: Stir step 3 evenly and stir clockwise.

Step 5: Use a spoon to scoop a little meat paste into your hands, and put one of the quail eggs in step 2.

Step 6: Scoop a little more meat paste to cover the quail eggs. Follow this method with the remaining meat paste and quail eggs for later use.

Step 7: Heat the oil in the pot until it is 70% to 80% hot. Put the small meatballs in step 6 into the pot one by one and fry until golden brown. Remove and control the oil.