Step 1: firstly, clean the fresh pork with water and put it into a meat grinder to stir it into minced meat. Then, wash the scallion, peel it and cut it into minced scallion, and cut the ginger into powder for later use.

Step 2, put the minced meat into the pot, add the minced onion and ginger, cooking wine and appropriate amount of water, and then stir it clockwise in one direction by hand until the minced meat is stirred violently.

Step 3: Beat an egg into the pork stuffing, and then stir the egg liquid and the meat stuffing slowly with chopsticks, not for a long time, because the egg liquid is easy to lose after being stirred for a long time, which will affect the taste of meatballs.

Step 4, add a little starch, edible salt and soy sauce to the pork stuffing again, and then stir evenly with chopsticks. Finally, the stirred meat stuffing is made into small meatballs with a spoon or by hand.

Step 5, boil the oil, pour a proper amount of cooking oil into the pot, and heat the oil to 50% heat. Start frying the prepared meatballs in the oil pan. The surface of meatballs is slightly Huang Shi, so take out and control the oil for later use. Continue to heat the oil to 70% heat, add the meatballs and fry them once, then take out the fried meatballs and put them on a plate after controlling the oil.