2. Beef is cut into minced meat.
3, ginger, onion cut into the end for use.
4. Put the beef stuffing into a bowl, add salt, chopped green onion, Jiang Mo, half an egg and cooking wine, and vigorously stir the meat stuffing in one direction for 5 minutes.
5. Then add a proper amount of dry sediment.
6. Continue to stir for a few minutes to make the meat elastic.
7. Heat the wok on a large fire and pour the oil. When the oil temperature is 60% hot, turn it down. Grasp the stirred meat stuffing with your hands and squeeze it slightly, so that the meat stuffing will squeeze out a small ball from the tiger's mouth.
8. Put a spoon in the oil pan and start frying meatballs.
9. When the meatballs are fried to golden brown, remove the surface with a colander and sprinkle with sesame seeds.