1. Prepare a proper amount of minced meat, a little yellow sauce, soy sauce, chopped green onion, Jiang Mo, eggs, water starch, salt, cooking wine, clear oil and pepper. First, add minced pork into minced onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water starch, and stir well. Stir-fry Chili until minced, and then make salt and pepper. Then, put the oil in the pot, and when the oil is heated to 60%, squeeze the meat stuffing into small balls with even heads by hand, then put it in the pot, fry it until golden brown, take it out, loosen the racket with a spoon, and then put it in the pot.

2. Take out the pork stuffing with three parts fat and seven parts thin, then add the spiced powder, cooking wine, soy sauce and salt, stir and marinate for a while, peel the steamed bread and rub it into steamed bread crumbs for later use, then add clear water into the starch to make starch water for later use, at the same time, add minced onion and ginger and an egg into the marinated meat stuffing, stir well, and then add starch water and steamed bread crumbs, because adding steamed bread crumbs will make the meatballs taste softer. Then use chopsticks to stir in one direction, put oil in the pot, and put the pressed meatballs into the pot when it is 70% hot. You can put a bowl of water beside the pot, grab a handful of meat with your left hand after your hands are wet, squeeze out a round meatball, and fry the prepared meatballs in the pot until golden and cooked.