Main ingredients: 500 grams of pork filling, 3 eggs about 150 grams.

Accessories: 1 kg of vegetable oil (actual consumption of 50 grams), 6 grams of sesame oil, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 8 grams of ginger, water starch 60 grams of water starch, broth (or water) 1 kg.

Method:

1, put the meat into the pot, add eggs, green onions and ginger a little, 8 grams of refined salt, sesame oil, a little water, stirred by hand to the force, to be viscous, the meat mixture squeezed into 40 pills to be used.

2, the egg, water starch into a thicker egg powder paste; the balls into 10 small bowls, pouring a little broth, add soy sauce, salt, cooking wine, monosodium glutamate, green onions and ginger, taste good, steamed for 15 minutes into the cage.

Characteristics: tender and fragrant, melt in the mouth, golden color.

The key to making: do not add starch when mixing the meat mixture, fry the balls to hang the egg powder paste, the fire should not be too strong, the oil can not be hot, so as not to fry the egg powder paste, which affects the color and lustre.