The method is to soak the dried steamed bread in warm water first, then squeeze out the water and add proper amount of salt, onion and Jiang Mo. If you use two steamed buns (each about 100g flour), you can add 1 eggs and 500g fat minced meat, mix well and make some balls as big as walnuts. Every time you make a meatball, you should put a thick layer of starch on it. When cooking, put them in the oil pan one by one, fry them until the surface is golden yellow, take them out, put them on a plate and steam them in a cage.
Use the remaining starch slurry, add appropriate amount of seasonings such as onion, ginger, garlic sugar, vinegar, salt, soy sauce and a little water, and boil it into transparent juice. After the meatballs are steamed, serve them and burn the sauce on them.