1. raw materials: pork, tofu, green onions and ginger.
2. Slice the pork first, then chop it into pieces and put it in a basin for later use.
3. Take a piece of tofu, grab it and put it on the minced meat, grab it evenly, and then put the minced garlic in Jiang Mo.
4. Add cooking wine, light soy sauce, extremely fresh flavor, oyster sauce, pepper, salt, chicken essence, pepper powder and starch, and put a little water in it, and grasp it evenly with your hands.
5. Boil water in the pot, knead the minced meat into balls, put them in the pot, and boil them over high fire.
6. Take a small bowl, put the blanched vegetables in the bowl and set them up.
7. Take out the cooked meatballs and put them in a bowl, and set them aside.
8. Take a small bowl, add delicious, light soy sauce, vinegar, oyster sauce, white sugar and light soy sauce to the bowl, and stir well for later use.
9. Put the oil in the pot, add the onion and ginger to stir fry until fragrant, take out the onion and ginger, pour the soup of boiled meatballs, bring to a boil, and put the prepared juice in the pot.
1. After the pot is boiled, thicken it with water starch, pour the soup on the meatballs and serve.