Seasoning: onion, ginger, pepper, boiled water, salt, egg white, white pepper and corn starch.

1. Prepare the pork stuffing and clean the onion, ginger and pepper.

2. Chop the onion and ginger, add the pepper, pour the appropriate amount of boiling water, cover and let it cool completely.

3. After the onion, ginger and pepper water is completely cooled, press it with a spoon and then sieve it.

4. Stir the meat into a paste several times with a cooking machine.

5. Pour the onion, ginger and pepper water several times and stir clockwise.

6. Add salt, pepper, egg white and starch and stir clockwise.

7. End the basin with one hand and scrape the meat paste with the other hand, and beat it continuously for more than 30 times until it becomes gelatinous.

8. Add enough water to the pot, turn on and off the fire, grab the meat paste in one hand and squeeze out the meatballs the size of quail eggs from the tiger's mouth, and scrape them with a small spoon in the other hand and put them into the water. After all the meatballs are put into the pot, fire again, cook until the meatballs surface, take them out and put them in a cold water basin, cool them and control the water.