1, chop pork, add chopped green onion, ginger and salt together in the process of chopping meat.

2. When you chop, you should chop from one end to the other, then turn up the bottom half with a knife and continue to chop.

3. Put the minced meat in a bowl, and add egg white, soy sauce, cooking wine, salt and water starch to the minced meat, which can make the meatballs more elastic and chewy! Put on gloves and grab it hard.

4, the egg white should be scattered in one direction until it foams. When stirring, it should be stirred in one direction until it does not move.

5. After the mixing is finished, dig it out by hand and throw it into the basin. Throw it several times more, and take out the strength of breastfeeding. The meat that falls out is more elastic and has a more crisp taste. You can add some dry steamed bread powder properly, and then take it out in the refrigerator for an hour. Grab some meat in the palm of your hand and dig out the shape of a meatball from the tiger's mouth with a spoon.

6. Hand-squeezed meatballs are stronger, and they are refrigerated because they are not frozen or brittle, which is the secret to making meatballs refreshing.

7. Boil the water, then put the meatballs in hot water. Note that this is boiled water.

8, the water should not be too hot, just about 70-80 degrees, that is, when the water surface is just steaming. If the meatballs don't stick to the spoon, you have to put the spoon in cold water every time you dig them.

9. Pork meatballs are also skillful. When all the meatballs are cooked, the water is boiled again, and then the meatballs are all attached to the surface of the water, the meatballs are cooked.