2 pounds of pork

1 egg

100 grams of sweet potato starch

1 tablespoon of minced ginger

Onions Amount of 1 stick

1 spoon of soy sauce

1 spoon of cooking wine

2 spoons of salt

1 spoon of five-spice powder

1 spoon of chicken essence

How to make Fuyang Baiyuanzi?

Peel the skin of pork with three fats and seven meats and grind it into minced meat. Add eggs, salt, cooking wine, soy sauce, green onions in turn. Minced ginger, two tablespoons of sweet potato starch, preferably soaked in a little ginger water to remove the smell, then stir along, add a tablespoon of water and continue stirring until thick and sizing. Leave it for 10 minutes, then pour sweet potato starch on the dry board, squeeze the meat paste into balls as big as egg yolks, and throw them on the starch on the board. Roll the meat dipped in starch into balls one by one, and put them on the board after 5 minutes. Continue to roll the starch into balls one by one, then boil the water. After the water boils, turn the balls into small pieces and cook them one by one. Make sure the heat is low to prevent them from breaking. Wait a few minutes and gently use a spatula along the bottom of the pot. Push, keep low heat throughout, cook for 6 minutes, take out one by one and put on a plate to cool. Whether it is used for soup, noodles, or steamed, they are all very delicious.