Spare ingredients: 500 grams of pork stuffing, appropriate amount of chives, a few slices of ginger, 2 tablespoons of soy sauce, corn starch 1 teaspoon, ginger powder 1 teaspoon, 2 tablespoons of cooked oil, appropriate amount of water, 2 tablespoons of yellow rice wine and sesame oil 1 teaspoon;

Production process: step 1, add yellow wine to the minced pork stuffing by hand, stir well, and add a little water in several times;

The second step, pay attention to each addition, you need to wait for the water to be completely absorbed before you can continue the follow-up, plus ginger powder and soy sauce, stirring in one direction;

Step 3, finally, add salt, cooked oil, chopped green onion and sesame oil, stir them evenly, and put them in the refrigerator for a while;

Step 4, after the meat stuffing is taken out of the refrigerator, take a proper amount of meat stuffing with a spoon and put it in the palm of your hand, and make it round and beat it on the palm of your hand with a spoon for several times to make it round and firm;

Step 5, put the dough on the plate, pay attention to the gap, put 2 slices of ginger and 2 tablespoons of cold water;

Step 6, add water to the pot. When the water is boiled, put it into a plate with meatballs, cover the pot, and steam for 10 minute.

Step 7, after the time is almost up, take out the ginger slices, put them in a clean small bowl, add 1 teaspoon of starch, and mix them with water to make water starch;

Step 8, pour the soup of steamed meatballs into the pot, add starch water, cook until it is thick, pour it on the meatballs and sprinkle with chopped green onion.