1． Peel, wash, and cut the white sweet potatoes into small pieces, mince the green onions and ginger; wash the green vegetables, scoop them up, and place them on a plate for later use;

2. Chop the pork belly into puree, put it into a bowl, beat in the eggs, add minced green onion, minced ginger, white sweet potato granules and starch, soy sauce, wine, pepper, stir evenly;

3. Shape the meatballs into shape with your hands, coat them evenly with starch, put them in a hot oil pan and fry over high heat until golden brown, take them out, drain the oil and set aside. This seems a bit difficult because the minced meat prepared according to step 2 seems to be relatively thin. , it is difficult to form a group. Therefore, when I divided it into 3 parts and made 3 small lion heads and fried them, because the meatballs were not firm enough, they slowly turned into meat patties;

4. Pour water, soy sauce, sugar, and rice wine into the pot, bring to a boil over high heat, add the meatballs, reduce to low heat and simmer until the meat is fragrant, turn off the heat, and transfer to a plate lined with vegetables.