Making meatballs and mixing them with cold steamed bread residue is mainly to fry meatballs and make them soft and tasty. This is an experience. Meatballs can be regarded as a hard dish, which is often used in major festivals and festive family dinners, farmhouses and hotels in rural families.

Fried meatballs are mainly used as ingredients for cooking, stewing and steaming. It is most prone to problems such as hard binding, silence, poor taste and bad taste. Add steamed bread residue and it will be solved. It's soft, fragrant and waxy.

The air here in Zhengzhou is dry, so it is easy to knead the steamed bread bought in the kitchen overnight. Then chop 37% to 37% of the meat into minced meat, stir along the direction, and add water soaked in onion ginger, soy sauce, salt, pepper and sesame oil. After vigorous stirring, add 20% steamed bread residue.

Finally, raise the oil pan, heat it to 70% heat, put the meatballs in the pan, fry them until golden brown, and pick them up for use. If the meatballs are dry, stir-fry them again, scoop them up and put them on a plate, and sprinkle some chopped green onion to decorate the dishes.