There are not many ingredients for making meatballs, but they also vary from person to person. If you like to eat some vegetables, you can also add some vegetables to the meat stuffing, such as chopped carrots, chopped leeks and shredded vermicelli, which can offset the greasy feeling of some meatballs. Let's talk about ingredients. First, prepare 500 grams of minced meat, one egg, several pieces of onion, one piece of ginger, some garlic, 30 grams of starch, 3 grams of white pepper, 5 grams of cooking wine, 3 tablespoons of chicken essence 1 g, 3 tablespoons of edible salt, 2 tablespoons of oyster sauce, and 2 tablespoons of soy sauce and soy sauce. If you have lemon at home, you can use lemon instead of cooking wine. Personally, the juice of lemon is more fishy than that of soy sauce. That's all the ingredients for meatballs, and the next step is to start making them. First, cut the onion into small pieces, and cut the ginger into pieces, not too thin, otherwise it won't fry, and the garlic can be crushed. Pour salad oil (cold oil) into the pan, and put the chopped onion, ginger and garlic into the pan for slow frying, so it must be fried slowly, otherwise the flavor of the oil will not come out, until the onion turns black, the Jiang Ye turns pale, and the garlic turns black and yellow. You can smell the thick fragrance, which means that it has been successful, and then pour it into the container for later use. Add some chopped vegetables to the meat stuffing, put 3 tablespoons of the oil just prepared, and then add white pepper, cooking wine (lemon can be selected if there is lemon), chicken essence, edible salt, soy sauce and soy sauce and oyster sauce in turn. Finally, add the eggs and starch and start stirring hard. As long as you work hard, the meatballs will be elastic. After feeling the elasticity of the meat, knead the shape of the meatballs with your hands and start frying in the oil pan. Be sure to keep the oil temperature low and not too high, and keep it 60% hot. After frying almost golden brown, take out the controlled dry oil and fry it for the second time (2 minutes), so that the meatballs will be more crisp in appearance and tender in meat. You can eat it after you take it out of the pot, or you can make braised and steamed dishes. That's all about how to cook meatballs. If you have other tips on cooking meatballs, please leave a message in the comments below for your reference and sharing.