/p>

Steps:

1. Wash the pork, cut into thin slices, cut into thin strips, then dice, and finally chop into pieces

2. Wash the onion and ginger Cut into fine pieces and put into a bowl, then add 10 peppercorns, pour in a small amount of water and soak

3. Crush the rock sugar with a rolling pin

4. Wash the rapeseed. Divide into leaves one by one

5. Take a large bowl, add minced meat, beat in an egg, pour onion, ginger and pepper water, then add 3 tablespoons of starch, stir in one direction with chopsticks. Make it firm

6. Put oil in the pot, take an appropriate amount of meat filling and beat it back and forth with both hands to firm up the meatballs and shape them. When the oil is 70% hot, add the meatballs and fry them. Take it out until the surface turns yellow

7. After frying everything, wait until the oil temperature rises, pour it all in, fry again, and take out to control the oil

8. Leave a little bottom in the pot Heat the oil, add minced onion, ginger and peppercorns and stir-fry until fragrant, add meatballs, pour in a little light soy sauce and dark soy sauce, then add crushed rock sugar, stir-fry until browned, pour in a small amount of water and a little salt. Turn to low heat and simmer for 20 minutes. The meatballs will become elastic and tasty. Add the rapeseed and simmer for 2 minutes before taking it out of the pot.