Pork that is 3 parts fat and 7 parts lean will taste great if you chop it yourself. If you are more idle like me, it is highly recommended to make your own! yourself! Chop it yourself!

Coriander, chopped green onion, ginger and garlic, an egg, white pepper, some cornstarch, 3 tablespoons of cooking wine (I'm more afraid of greasy), 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, a few drops of sesame oil, and the meat and mix together, mixing in a single direction

In fact, do not care too much about the amount of seasoning, according to their own tastes, I'm afraid of greasy, afraid of salty, so more cooking wine less salt.

Take a small amount of dough into a ball, the size of their own preferences. But don't be too big, or you'll have to fry and cook for a long time.

Pour more oil into the hot pan, don't worry about using too much oil, you can pour it out after frying the balls and use it for cooking later.

When the oil was 7 or 8 minutes hot, I waited for about 10 seconds, and when I saw a slight fluctuation in the oil, I carefully placed the balls into the pan.

Because it was the first time I burned them, they were a little slow to fry, and they looked pretty generic ......

Fry them slowly over medium heat, and when the surface is browned and you feel like they won't fall apart when you use chopsticks to hold them, you can fish them out.

But I like to deep fry a little bit through, frying slightly longer.

This time the inside of the meatballs is still not cooked, and need to be cooked again.

Pour out the excess oil, leave some, add green onions, ginger and garlic, sugar, salt, soy sauce and cooking wine, according to their own taste.

As a Jiangnan I like slightly sweet, just had a Coke on hand, also poured a bowl of Coke into it. (It's kind of like burning cola chicken wings, which is an odd way to do it, but it ends up tasting pretty good).

Burn on high heat, then turn to medium heat and cook for 20-30 minutes, now it is to see the size of the balls to determine the time

Buy some leftover cilantro, so the rest of the spread on the plate, the balls are cooked, even the soup together with the plate.

The first time you cook them, the broth is slightly less, so we recommend that you add more water when you cook them