First prepare the ingredients: 300g minced pork, 1 taro, 1 green onion, 10g minced ginger, 5g salt, 10g chicken powder, 5g pepper, 20g cooking wine, 20g oyster sauce, 10 grams of sesame oil.

Method:

The first step: Peel and cut the taro into small pieces, steam it through water, add salt, chicken powder, pepper, sugar, cooking wine, oyster sauce, sesame oil.

Step 2: Marinate the minced meat and mix well and set aside. Use a spoon to crush the taro paste into a puree. Add the minced pork and stir in one direction until it becomes slurry.

Step 3: Add oil to the pot and heat it to 50%, then lower the heat to low. Wet your left hand with water. Grind the minced meat with a tiger's mouth and squeeze out meatballs. Put the squeezed meatballs into the oil pan one by one. Slowly fry over medium heat until the surface is slightly golden, and the middle of the meatballs is cooked. Remove the slow-fried meatballs to control the oil. If you want to eat crispier meatballs, fry them again to control the oil.

This is a complete delicacy. Friends who like to use ketchup can dip it in ketchup and eat it. It will be more comfortable when paired with soda or beer. I hope everyone likes it