Add cooking wine, soy sauce, salt, white pepper, sesame oil and minced onion and ginger, and stir clockwise.

Dry steamed bread should be rubbed evenly into foam as far as possible, and it is recommended to put less.

Add batter, stir, add a small amount of water starch, stir, add a small amount of water starch and stir, then add water starch and stir. As the case may be, how much water starch should be added. Finally, dry steamed bread residue is added and stirred evenly.

Put the meat stuffing in the palm of your hand, make it into a fist, squeeze it out from the ring held by your thumb and forefinger, take it down with a spoon, put oil in the pot and preheat it, and the oil temperature should not be too high. Turn it over a little, take it out of the plate after it changes color.

Put oil in the pan, add onion and stir-fry until fragrant, add meatballs, drain the water flush with the meatballs, let them smoke, cover them with medium and low fire and stew for five to ten minutes. Halfway through the soup, add half a bowl of water starch, stir-fry over high heat, and then take out the pot.