Ingredients: 500g pork, potatoes, vermicelli Seasoning: 2 green onions, 1 piece of ginger, 2 spoons of soy sauce, 4 spoons of cooking wine, 2 eggs, starch, white pepper, sesame oil, salt, potatoes, vermicelli Method: 1. Wash the meat and cut into pieces.

2. Mince the meat, of course you can also chop it slowly, the texture will be more elastic.

3. Add minced onion and minced ginger, the ratio of onion to ginger is 1:1.

4. Add soy sauce to adjust the color, add cooking wine to remove the fishy smell, and add a little sesame oil for seasoning.

5. Add a little white pepper, salt, and starch.

6. After stirring, add two eggs. A pound of meat plus 2 eggs is more appropriate.

7. Stir until it is stiff and you can feel the elasticity of the meat filling.

8. Heat the oil until it is 80% hot, turn on medium-low heat, put a bowl of water on the side of the pot to wet it, grab a handful of meat filling and squeeze the meatballs from the tiger's mouth,

9. At any time Turn it over and take it out when all the surface changes color. (The meatballs are not completely cooked at this time) Set aside to drain the oil.

10. Just fry it once. If you want to eat them directly, the size of the meatballs can be smaller, and then the meatballs are fried in oil for a second time until they are completely cooked.

11. Put a little oil in the pot, put two star anise, and put the meatballs into the pot.

12. Add hot water and simmer briefly. Bring the soup to a boil. If you think the color is too light, you can add a little soy sauce or not. Add cut potato strips and vermicelli. 13. After the fire comes to a boil, cover the pot, turn to low heat and simmer for 10 minutes. 14. The potatoes have been simmered until soft and the vermicelli is cooked through. Add salt to adjust the taste and use high heat to reduce the juice slightly, and it’s ready!