The production steps of meatballs in northern Jiangsu are as follows:

1. Chop the pork into a paste on the chopping block. Sprinkle with chopped green onion and Jiang Mo and mix well. Onions and ginger are all seasoned. Benbao prefers to make meatballs with pork belly, which is better with fat and thin.

2. Take the meat sauce and continue to stir in the bowl. After pulping with clear water or broth, add lotus root starch and raw starch into the bowl. Lotus root starch and raw starch will make meatballs taste smoother, and they can also play an adhesive role, making meatballs easier to shape.

3. Add eggs to the meat sauce and continue to stir. Eggs also play a role in shaping, making the meatballs more delicate and smooth in taste and richer in nutrition.

4. Add appropriate amount of soy sauce, salt and blended oil and mix well. We don't recommend adding monosodium glutamate, because eggs have natural fresh flavor, and monosodium glutamate will affect the nutritional composition of eggs.

5. Add cooking oil to the hot pot, boil it, knead it into a circle with a spoon or directly by hand, fry it in the pot, and eat it when cooked.