1. separate the fat and thin pork, chop the thin part into pieces, carefully cut the fat part into pomegranate grains, and then mix the fat and lean meat together for a little chop.

2. Add water several times, add an egg and a small amount of starch (never too much) in one direction to stir the meat, then add salt, chicken essence and pepper to taste, and finally add Jiang Mo, chopped green onion and sesame oil and mix well.

3. put oil in the pot, take a proper amount of meat stuffing and beat it back and forth with both hands, first to make the meatballs solid, and second to make them shape. when the oil is 7% hot, put the meatballs in, fry them until the surface is yellow, and take them out. Repeat the above actions until the meat stuffing is used up.

4. Heat the oil in the pot. When it is 3% hot, put the whole tofu in the middle fire and fry the four sides separately.

5. After the eggs are cooked, soak them in cold water and shell them.

6. Heat oil in the pot, add ginger slices, stir-fry until fragrant, then pour in soy sauce, add water, then pour in hot oil in the casserole, add ginger slices, stir-fry until fragrant, then pour in soy sauce, add water, then pour in the casserole, and put meatballs, eggs and tofu (whole) into the casserole.

7. add chicken essence, and then turn off the heat after boiling.