1. Material: minced meat 1000g, 6 eggs, a little ginger, appropriate amount of onion, 9g of salt, cooking wine 1 teaspoon, appropriate amount of white pepper, 30g of corn starch, and oyster sauce 10g.

2, pork paste can be bought ready-made or you can buy pork yourself.

3, ginger into ginger juice, onion cut into sections, add salt, pepper, eggs, corn starch, cooking wine, stir together clockwise.

4. Stir for about 2 minutes, add 30 ml of water and continue to stir clockwise for about 3/4 minutes.

5. Pour half a bowl of water, add two spoonfuls of starch, and prepare a spoonful for later use. After that, you need to use a small spoon to dig the meat paste into the oil pan. Every time you dig a spoon, you need to put it in a starch bowl to avoid the spoon sticking to the meat paste.

6, pour salad oil, high fire, when the oil temperature is about seven minutes hot, first get a small meatball and try the oil temperature. When the meatballs are poured in, the oil temperature is more suitable. At this point, turn to medium heat and quickly put the meatballs into the oil pan with a spoon.

7. Put the meatballs on the edge of the pot one by one. Don't turn them over with a scraper. You can gently stroke with bamboo chopsticks to prevent sticking together. If the colors you put in first become darker, you can clip them out with chopsticks.

8, fried meatballs control oil, out of the pot.