The method is as follows:

Ingredients: pork, eggs, green onions, white pepper, ginger, very fresh flavor (light soy sauce), cooking wine, white pepper, oil, salt.

1. Forelbow meat bought in the market is divided into 80% lean meat and 20% fat meat, minced into minced meat, or you can tell the meat seller what it is used for, whether it is fatter or leaner.

2. Prepare the green onion and ginger. Chop the green onion and grind the ginger with a grinder. Use half of it.

3. The spoon used here is an ordinary household spoon. When adjusting the meat filling about 10ml, you can smell it with your nose to judge whether it is salty or not. You can smell the salty meat filling.

4. Put the ingredients into the meat filling, beat an egg, pour in a little cooking oil, and stir continuously in one direction. This is to make the meat more flavorful. Stir until you turn in the opposite direction. It's almost done when there is some resistance while stirring.

5. Pour cold water into the pot, pour a little cooking wine, turn on low heat, take the meat with your left hand, hold a spoon in your right hand, pinch out a piece of meat and put it into the pot with a spoon, cook slowly over low heat (the water will boil over high heat) , the meatballs fall apart easily).

6. Set the meatballs into shape, turn to medium heat, skim off the foam, cook for 7 to 8 minutes, and remove the meatballs.