Accessories: egg steamed bread starch onion Jiang Sheng cooking wine salt spiced powder vegetable oil

1. Pork stuffing with three parts fat and seven parts thin, add spiced powder, cooking wine, soy sauce and salt, stir well and marinate for a while.

2. Peel the steamed bread and knead it into steamed bread crumbs for later use.

3. Add water to starch to make starch water for later use.

4. Add minced onion and ginger and an egg into the braised pork and stir well.

5. Add starch water and steamed bread crumbs. (Adding steamed bread crumbs will soften the taste of meatballs, and adding starch will make meatballs tender and smooth. )

6. Stir in one direction with chopsticks.

7. put oil in the pot, 70% hot

8. Put a bowl of water beside the pot and wet your hands. (The meatballs squeezed out in this way are smoother. Grab a handful of meat stuffing with your left hand, squeeze it out between your index finger and thumb, scrape the meatballs with your right thumb and put them in the oil pan.

9. Fry in the pan until golden and cooked.