Prepare 1 block of old tofu and whisk it directly with the back of a knife to make tofu scraps.

Prepare 200 grams of pork stuffing, preferably minced by hand, and mix it with the tofu scraps.

Add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper, 5 grams of soy sauce, 5 grams of oyster sauce, a little onion and ginger water, and beat an egg to make the filling more tender.

Stir in one direction for about 2 minutes, beat all the juice into the filling, the filling can be formed into a ball until, so that the fried balls more flavorful, not easy to loose.

2. Next, make the croquettes

Prepare a plate and grab a handful of cornstarch, take the appropriate amount of filling, form a ball in the palm of your hand, and then coat the ball with a layer of cornstarch.

The starch will make the fried balls crispy on the outside and tender on the inside. After the balls are kneaded, prepare the small ingredients

A piece of ginger is chopped into minced ginger, a few cloves of garlic are patted and chopped into minced garlic, and two pickled bell peppers are chopped and set aside.

3. Mix the fish sauce

Prepare a saucepan, add 15g of sugar, 1g of pepper, 10g of soy sauce, 10g of vinegar, 10g of cooking wine, 2g of salt, and 3g of dark soy sauce, and then stir to dissolve the seasoning.

Start deep-frying the meatballs

Burn oil in the pot, and when the oil is 50 percent hot, roll the meatballs along the sides of the pot to avoid splattering the oil, and then keep shaking the pot to prevent the meatballs from sticking to the bottom of the pot, and then fry them for about 2 minutes over low heat, and then pour them out and control the oil when they're in their final shape and the surface of the meatballs is golden brown.

Leave the oil in the pot and start cooking

Pour in the ginger and garlic and other small ingredients to explode the spicy flavor, then pour in the water from the side of the pot, pour in the seasoned fish bowl ingredients and stir well, after the water boils, pour the balls into the pot and simmer on low heat for 8 minutes

After 8 minutes of the broth is thick, and the balls are red and shiny, then drizzle with a little sesame oil, so the dish is even more bright, and then turn it over evenly to serve. out of the pot to put the meatballs served in the dish, sprinkle a little green onion, can be served on the table.