The method of "steaming white balls" in mian yang three times: 1. Lean pork, cooked fat pork and water chestnut are cut into diced soybean.

2. Chop the fish into minced meat, put it in a bowl, add egg liquid, salt, monosodium glutamate, Shaoxing wine, Jiang Mo, chopped green onion, spiced powder, pepper and wet starch, and add water while stirring. Finally, add diced pork and diced water chestnut, stir well together, squeeze 60 meatballs, put them in a steamer with gauze, steam for 10 minute, take them out and put them on a plate.