2

Onion, ginger and garlic water (chopped onion, ginger and garlic are poured into appropriate amount of boiling water, and the onion, ginger and garlic are taken out after cooling), and pepper aniseed water (put pepper aniseed into a wok, add a little cold water to boil, pour into a bowl, and take out pepper aniseed after cooling).

three

Peel the horseshoe for use.

four

Add onion, ginger, garlic and aniseed water into the pork stuffing, and stir vigorously. This process takes about four or five minutes. After the water and the pork stuffing are fully mixed, add eggs, cooking wine, soy sauce, white pepper, sugar, salt and chicken essence, and stir evenly.

five

After stirring, add proper amount of starch.

six

Flattened horseshoes, chopped into pieces and added to the meat stuffing.

seven

After peeling the steamed bread, rub it into foam and stir it evenly. At this time, look at the hardness of the filling. If it is too soft, add a proper amount of flour.

eight

This is the prepared stuffing after adding flour. Get ready for these preparations and you will be finished.

nine

When a large amount of cooking oil is put into the pot and it is heated to 60% to 70%, try to turn it to medium or small fire.

10

Hold the stuffing in your hand, knead it round, squeeze it out at the tiger's mouth, take it down with a spoon and put it in the oil pan.

1 1

After the meatballs are shaped, push them with a hedge, fry them in golden brown and take them out.

12

Fried meatballs

13

Deep-fried meatballs are followed by deep-fried brine tofu (cooled and frozen in the refrigerator, which can be used to stew fish and cabbage)