Ingredients 1?

Pork 300 grams (fat and lean 3:7 or 4:6)

Egg 1

Scallion 30 grams

Ginger 1 small piece

Starch 30 grams

Sweet noodle sauce 20 grams (the old recipe is yellow sauce I do not have, with sweet noodle sauce instead of soy sauce can be replaced)

pepper powder a few, or thirteen spices

Scented oil 1 small spoon

Water 2 spoons

Some wine

With the ingredients 2?

Soy sauce 2 spoons (usually drink the spoon of soup, soy sauce is the ordinary soybean soy sauce, if you use soy sauce, it is best to put a little bit of soy sauce, so that slipped out of the pill color is beautiful)

Vinegar 1 spoons (vinegar vinegar and balsamic vinegar are)

Sugar 1 tbsp

Wine 1 tbsp

Water 1/2 bowl

Starch 1/2 tbsp

Salt 2g

Cooking the balls ?

Mince the pork into a meat mixture or just buy the ground meat

Put the sweet noodle sauce, sesame oil, minced green onion, minced ginger, starch, egg, pepper powder and cooking wine into the meat mixture

Stir the meat mixture in one direction to make it homogeneous, and then put in the water, and keep on stirring in the same direction until the meat mixture is strong

Use a spoon to take a small spoonful of the meat mixture into the left palm, and then use the fingers of the right hand to grasp the meat mixture fell to the left palm, back and forth several times, the meat mixture will become firm and delicate, and then ball into a smooth small balls; you can mix the meat mixture into the refrigerator for 1 hour and then do the balls after a better operation a little bit, will be the palm of the hand and fingers dipped in water, do the balls, the meat mixture does not stick to the hand, and the ball surface will be more smooth balls

Take a plate, pour some dry cornstarch, put the ball into the ball, then put it into the ball. Dry starch, roll the balls in it

Put the rolled balls into your hands and shake them a few times to shake off the excess dry starch

Coat all the balls with dry starch; it's best to start deep-frying the balls with dry starch immediately, as the starch will be soaked by the meat filling if you leave them for a longer period of time

Put the oil in the wok to heat up the balls when they are coated with dry starch; then use chopsticks to heat the oil. Then use chopsticks to insert into the oil, if there are dense bubbles around the head of the chopsticks, you can put the balls into the medium-low heat to fry the balls into a golden brown, or not too big so as not to be outside the balls are burnt, the inside is not yet cooked: I used soybean oil to fry the balls, so the fried balls are golden red, with salad oil out of the frying out of the gold color

Another frying pan to scoop up a small amount of oil to fry the balls, and put onions, ginger, garlic, and so on. Stir fry the aroma

The seasoning sauce again stirred into the pot (all the ingredients of the seasoning sauce into a bowl in advance to stir, standby, so that it will not be busy) boiled

The deep-fried meatballs immediately poured into the

The meatballs juice slightly thickened can be; I found that the inside of the soup soup with rice to eat very good, you can leave some, the juice does not need to collect too dry!