1. Ingredients: 1000 grams of ground pork, 6 eggs.

2, auxiliary ingredients: a small amount of ginger, green onion, 9 grams of salt, 1 teaspoon of cooking wine, moderate amount of white pepper, 30 grams of corn starch, 10 grams of oyster sauce.

3, ginger into ginger juice, scallions cut into pieces, add salt, pepper, eggs, corn starch, cooking wine, together with the clockwise direction of the mixing force

4, mixing to 2 minutes or so add 30 ml of water, continue to clockwise direction of the mixing, about 3-4 minutes or so

5, pour half a bowl of water, put two spoons of cornstarch, ready to prepare a small tablespoon, standby, you need to use a small spoon later. Later, you need to use a small spoon to dig the puree into the frying pan, every time you dig the spoon, you need to put it into the bowl of starch water for a while, so that you can prevent the spoon from sticking to the puree.

6. Pour in the salad oil and heat over high heat.

7, when the oil is seven minutes hot, turn the heat to medium, and quickly put the meatballs into the frying pan one by one with a spoon.

8, the meatballs should be put along the side of the pot one by one, do not use a spatula to turn over, you can use bamboo chopsticks to gently scratch, to prevent the meatballs from sticking together, the first to put into the dark color can be used chopsticks to clip out.

9, fried meatballs oil control, out of the pot!