How to make meatballs is as follows:

Prepare the ingredients: 400 grams of pork filling (three-thirds fat and seven-thirds lean is best), appropriate amounts of ginger, green onions, and rapeseed. Cut the onion into sections and slice the ginger into a small bowl, then pour 20 ml of water into each and soak for 10 minutes. Clean and cut the rapeseed into halves and set aside. Start mixing the meatball filling. First put a little sesame oil into the meat filling, and then stir continuously in one direction to make the meat filling become more and more sticky.

Put 1 spoonful of salt, half a spoonful of chicken essence, 1 spoonful of light soy sauce, and half a spoonful of dark soy sauce into the meat filling, and stir evenly in one direction. Pour the onion water and ginger water into the meat filling twice, and stir thoroughly in one direction each time.

Put half an egg white and 2 tablespoons of starch into the meat filling and stir evenly in one direction. After mixing, you can beat the meat filling several times to make it more vigorous. Pour an appropriate amount of oil into the pot, then heat it until it is 40-50% hot. Take an appropriate amount of meat filling and put it into your hands, squeeze out a ball with the tiger's mouth. Put the meatballs into the pot with a spoon and fry over medium-low heat. Fry until the surface of the meatballs is browned, take them out when they float and set aside.

Pour a little base oil into the pot. When the oil is hot, add the ginger and green onions that have been soaked in water and stir-fry until fragrant. Pour 1 spoon of soy sauce and 1 spoon of sugar into the pot, stir well and then pour in 1 bowl of water. Add the meatballs to the pot and cook for 1 minute. Put the rapeseed into the pot and cook for 30 seconds. Add half a spoonful of salt and half a spoonful of chicken essence to taste. Pour a little water starch into the pot, bring it to a boil again, then turn off the heat and serve.

Pork purchasing tips

1. Look at the color: healthy pork muscles are bright red or dark red in color with luster, and the fat is milky white or pinkish white. The muscles of the diseased pork were dark red or even purple, and the fat showed an abnormal color.

2. Look at the skin: The skin of healthy pork is consistent in color and has no spots or bruises. Pork that has died of disease often has purple spots or large areas of dark red, or even lumps or rashes.

3. Pressing: The meat of healthy pork is elastic, and the depressed area can be restored immediately after pressing with your fingers. The meat of the diseased pork was inelastic and could not be restored after being pressed, and a large amount of dark red liquid oozed out.

4. Look at the viscosity: the appearance of healthy pork is slightly dry and does not stick to your hands, while diseased pork may be sticky and the cut surface may look like tofu.

5. Smell the smell: The smell of healthy pork is the normal smell of fresh meat. After boiling, the broth is clear and transparent, with fat agglomerated on the liquid surface, and has the aroma of pork. Sick pork has the smell of blood, rancidity and other peculiar smells, and the broth is turbid.