Ingredients: front leg meat

Accessories: glutinous rice, tofu, onion and ginger

Seasoning: salt, soy sauce, cooking wine, pepper, chicken essence

Production Method: (1): Chop the pork front leg meat into puree, add steamed glutinous rice, appropriate amount of tofu, salt, cooking wine, onion and ginger (chopped), chicken essence, and pepper and stir evenly;

(2): Pour cooking oil into the pot (not too much, because there is oil in the meat). When the oil is 50% hot, reduce the heat to low. Squeeze the minced meat into meatballs and put them into the pot. Pay attention to the meatballs. The surface should not be too smooth (if it is too smooth, the water in the meatballs will not come out and it will fry easily.) Fry over low heat until golden brown and then serve.