Materials/Tools: 200g pork stuffing, one piece of old tofu, appropriate amount of ginger, one egg, 2 tablespoons of sweet potato starch, salt 1 tablespoon, black pepper 1 tablespoon, oyster sauce 1 tablespoon, 2 chopped green onion, 1 tablespoon of soy sauce and homemade plant seasoning powder.

1. Add 3 tablespoons of sweet potato starch, 3 grams of white pepper and 4 grams of salt to the meat stuffing, mix well and marinate for 15 minutes.

2. Crush tofu with your hands.

3. Pour the marinated minced meat into the chopped tofu, add 2 eggs, 4g black pepper and 1.5 spoon soy sauce and stir.

4. Sprinkle chopped green onion and mix well again, then use.

5. Squeeze the meatballs out of the teeth with one hand, scoop them up from the bottom with a small spoon with the other hand, and gently drop them into the oil along the edge of the pot.

6. The oil temperature in the pot is 70% hot. Put the meatballs in turn and fry them. Push them gently with a spoon to prevent them from sticking to the pot. Turn to medium heat and fry until golden brown.

7. Pay attention to turning over during frying to make the meatballs evenly heated.

8. Stir-fry and sprinkle with seasoning powder, and tofu balls will be ready.