Ingredients: 450g pork filling, 4 eggs, 5g salt, 3g MSG, 2g sugar, 5g chicken powder, 15g ginger, 30g soy sauce, 10g cooking wine, 40g water starch, 500g soup,

4 grams of sesame oil and appropriate amount of cooking oil.

Preparation: 1. Take a clean large bowl.

Put the meat filling into a bowl, add eggs, minced ginger, salt, sugar, chicken powder, sesame oil, and season with soup.

2. Use eggs and starch to make egg paste (thinner) and set aside.

3. Use chopsticks to stir the meat filling continuously in one direction (either clockwise or counterclockwise).

4. Stir until the meat filling becomes sticky and form into four large balls. Set aside.

5. Heat oil in a pot, and coat the prepared meatballs with egg paste for later use.

6. When the oil is 70% hot, add the meatballs and fry until golden brown. Remove and set aside.

7. Put the fried meatballs into a large bowl, add salt, chicken powder, soy sauce, and add soup to taste.

8. Make a steamer. After the water boils, add the meatballs and steam them for 20 minutes before serving.

Tips: 1. The meat filling must be stirred in one direction to become strong, and the stirring direction cannot be changed midway.

2. The steaming time of the meatballs can be slightly longer, and the meatballs will be delicious only if they are thoroughly steamed.