The steps are as follows: 1. Add cooking wine, soy sauce, oyster sauce, and eggs to the meat filling, and stir evenly in one direction.

2. Chop the onion and ginger, add five-spice powder and sesame oil to the meat filling. Peel and chop the lotus root, add it to the meat filling, and stir evenly.

3. Heat the oil in the wok over high heat. When bubbles appear around the next chopstick, turn to medium-low heat and add the meatballs.

4. You can use a spoon in one hand to scoop up along the wall of the container, and a flat spoon in the other hand to shape it.

5. Fry over medium-low heat until cooked through.