Main ingredients:

400g of pork, 80g of cilantro, 100g of dried spices, 30g of scallions.

Ingredients:

1 egg, 1 tablespoon dry cornstarch, 2 tablespoons flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons soy sauce, 2 teaspoons cooking wine, 1/2 teaspoon pepper, 1/2 teaspoon chicken broth powder, ginger.

Methods:

1, clean and chop the cilantro, dried parsley, scallions and ginger;

2, put the meat, cilantro, dried parsley, scallions and ginger into a large bowl, beat the egg;

3, add salt, sugar, pepper, cooking wine, soy sauce, chicken powder, flour and dry starch and beat to vigorously;

4, add enough vegetable oil into the wok. Burning 5 into the heat, with the left hand grab a handful of meat filling five fingers closed from the tiger's mouth extrusion into a round ball shape, with chopsticks to assist in the pot, the other good in turn into the pot;

5, with chopsticks to carefully turn the meatballs in the pot until the balls into a golden brown color can be pulled out.

Key:

1, the meat filling selection of fat and lean ratio of 3:7 is more appropriate.

2, the meat mixture stirred vigorously to stir in one direction.

3, the meatballs should be fried in medium heat, not too much fire.