300g of minced pork, Jiang Mo 1 0g, chopped green onion10g, egg1piece, and salad oil 400cc.

Seasoning A: 3 grams of salt, 4 grams of chicken essence powder, 5 grams of fine sugar and 50cc of water.

Seasoning b: soy sauce 10cc, cooking wine 10cc.

Seasoning C: 1/2 teaspoons of white pepper, 1 teaspoon of sesame oil.

working methods

1. Put the minced pork into the pot, add salt and stir until it becomes sticky.

2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and stir them evenly, then add 50cc of water twice and stir while adding water until the water is absorbed by the meat.

3. Add chopped green onion, Jiang Mo and seasoning A to the materials in method 2, mix them evenly, and knead the meat into balls.

4. Heat a pot, add salad oil, put the meatballs of method 3 into the pot, fry for about 4 minutes until cooked, then drain the oil and plate. Eat with pepper and salt.