Preparation materials: 300g meat stuffing, half a bowl of diced mushrooms, one egg, 20g starch, one spoon of cooking wine, one spoon of soy sauce, one spoon of soy sauce, one spoon of sesame oil, a little salt and a proper amount of chopped green onion.

1, pour the meat into the bowl, add cooking wine, soy sauce, soy sauce, sesame oil, salt and diced mushrooms.

2. Beat in the eggs, add the starch and stir well.

3. Stir the meat and marinate for 30 minutes.

4. The marinated meat stuffing is round and covered with a layer of starch.

5. Boil the oil from the pot, and add the meatballs until the oil is warm to 70%.

6. Open a small fire and fry until the bottom is set, and turn over and continue to fry.

7. Fry until the surface is golden, and remove the oil when the meatballs are no longer soft.

8. Control the oil in the pan, and pour in water, soy sauce and cooking wine.

9. Add the meatballs and cover them. Boil over high heat and turn to low heat for 8 minutes.

10, pour a proper amount of water starch, collect the juice on high fire, and serve it out when the soup is sticky.

1 1, sprinkle with a little chopped green onion and serve.