Composition:

Pork, egg 1, horseshoe 4, onion ginger powder, onion ginger slices, soy sauce, cooking wine 1, soy sauce 1, salt 2+0, water starch (dry starch 1, pepper 6, aniseed 1.

Exercise:

1. Clean the pork, cut it into small pieces, then chop it into meat stuffing, then add water chestnut and chop it into pork stuffing.

2. Beat the eggs into the meat stuffing, add minced onion and ginger, 65,438+0 teaspoons of soy sauce and cooking wine, 65,438+0 teaspoons of light soy sauce, 2 teaspoons of salt and 65,438+0 teaspoons of water starch, and beat until thick in one direction, adding a few drops of water in the meantime and beating evenly.

3. Make pork stuffing into balls for later use.

4. Prepare an oil-burning pan. When the oil is 60% hot, add meatballs and fry until the surface is golden. Remove and drain the oil.

5. Add the right amount of water to the casserole, add the fried meatballs, onion and ginger slices, pepper aniseed, adjust to the soy sauce of your favorite color, boil over low heat until the soup is less, and then remove the meatballs.

6. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil, and then pour it on the meatballs.