1. 5g of pork leg, 2g of water chestnut (also known as water chestnut, water chestnut, black taro, cattail, etc.), and auxiliary materials: 3ml of oil, one egg, 2ml of yellow wine and 5g of salt;

2. Prepare minced pork, horseshoes and eggs;

3. Break the horseshoe and chop it into fine powder;

4. Knock eggs into minced pork and add salt and yellow wine;

5. Stir clockwise until it is sticky;

6. Then pick up the pork by hand and beat it into the basin until the basin is upside down or firmly stuck to the bottom of the basin.

7. Add all the chopped water chestnut and stir again until it is sticky;

8. Pour oil in a hot pot, with a little more oil. The fried oil can fry vegetables;

9. Then pick up the pork and roll it out of the smooth ball;

1. After the oil temperature is 7 minutes hot, turn to medium-small fire, add the meatballs one by one and then turn to high fire;

11. fry until the color is golden, and then take it out of the pan.

12. This meatball can be eaten directly, braised in brown sauce or put into soup. When cut, you can see that the internal tissue is very delicate and elastic.