1, first put the ground pork into a basin, add salt and stir until it is sticky.

2. Then continue to add chicken powder, fine sugar and eggs to the pork and mix well. Then add 50 ml of water twice, stirring while adding water until the water is absorbed by the meat.

3. Then add chopped green onion, Jiang Mo, soy sauce and cooking wine into the meat foam and mix well, then knead the meat into small balls.

4, then heat a pot, add salad oil, put the meatballs in the pot, and fry for about 4 minutes with low fire until cooked, then drain the oil and put it on the plate.

5. Brush a layer of cooking oil on the bottom of the plate and put the meatballs on the plate.

6, put the right amount of water in the pot, and support the steaming rack.

7. A plate with meatballs.