Ingredients: pork, eggs, onion, white, ginger, extremely fresh (light soy sauce), cooking wine, white pepper, oil consumption and salt.

1, the elbow meat bought in the market, eight points of lean meat and two points of fat meat, ground into meat stuffing, or you can tell the meat seller what to do with it, whether it is fat or thin.

2, onion and ginger are ready, onion is chopped, ginger is ground with a grinder, and half is used.

3. The spoons used here are ordinary household spoons. When the meat stuffing is about 10ml, it can be judged that the salty meat stuffing can be smelled with the nose, and the salty meat stuffing can be smelled.

4. Put the ingredients into the meat stuffing, beat an egg, pour in a little cooking oil, and keep stirring in one direction. This is to make the meat more tasty, and it will be almost the same when you stir in the opposite direction.

5, cold water into the pot, pour a little cooking wine, turn on a small fire, make meat with your left hand, take a spoon in your right hand, pinch out one and put it in the pot, and cook it slowly with a small fire (the fire will boil and the meatballs will easily disperse).

6. Set the meatballs, turn to medium heat, skim off the floating foam, cook for 7-8 minutes, and take out the meatballs.