1. Lean pork and fat pork are ground into mud for later use.

2. Mix white flour, corn flour, water and seasoning A into slurry for later use.

3. After 1 lean pork paste is pulped and stirred until it is viscous, add 1/2 powder slurry in the second method and stir until the water is completely absorbed, then add another 1/2 powder slurry and continue to stir until the water is completely absorbed and viscous, and add 1. Stir the fat pork paste, chopped green onion and sesame oil of seasoning B evenly.

4. After the pot is boiled, take out the pork paste refrigerated in the method 3, knead it into a ball by hand and put it in the pot to cook until the pork balls completely float on the water.