Preparation materials: 350g pork paste, 50g beef paste 150g, 3 shallots, appropriate amount of ginger paste, pepper powder 1 tsp, white pepper powder 1 2 tsp, appropriate amount of salt, 50g starch, egg1piece, a little diced celery and oil/kloc.

1. Wash the prepared shallots and cut them into granules for later use.

2. Put pork sauce and beef sauce into a container, and add onion and ginger sauce.

3. Then add salt, pepper powder and white pepper.

4. Beat the prepared eggs into the container.

5. Add the prepared starch.

6. Stir in one direction with chopsticks.

7. Then add diced celery and mix well.

8. Pour the cooking oil into the dry pot and heat it to 70% heat.

9. Grab minced meat with your left hand and squeeze meatballs out of the tiger's mouth.

10. Dig out the meatballs with a spoon and put them in the oil pan.

1 1. Stir-fry over low heat until the balls float slowly and turn golden yellow.

12. After the meatballs are fried, take them out and drain them.