Pork Meat Balls 1 \x0d\ Ingredients: 300g of lean pork, 100g of fatty pork, 20g of tai pai pai flour, 20g of cornstarch, 80_ of water, 15g of finely chopped green onion, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper, 15_ of sesame oil \x0d\ Directions:\x0d\1, Grind the lean pork and the fatty pork into a slurry water and set aside separately. \x0d\2, Tai Pak flour, cornstarch, water and seasoning A together and mix well to form a slurry water standby. \x0d\3, wrestle and mix Method 1 Lean pork puree until sticky, add 1/2 of the slurry water in Method 2, stir until the water is completely absorbed, then add the other 1/2 of the slurry water and continue to stir until the water is completely absorbed and sticky, add the fat pork puree from Method 1, chopped green onion and sesame oil from Seasoning B and mix well, place in the fridge for about 2 hours, until the water is completely absorbed. \x0d\4, take the pot of boiling water to boiling, the method 3 refrigerated pork puree removed, and hand squeezed into a grain ball shape into the pot to cook, cook until the pork ball completely floating on the water surface can be. \x0d\\\\\x0d\ Pork Balls 2\\x0d\ Ingredients: 300 grams of ground pork, 10 grams of minced ginger, 10 grams of minced green onion, 1 egg, 400 cc of salad oil, A. 3 grams of salt, 4 grams of chicken powder, 5 grams of sugar, 50 cc of water, B. 10 cc of soy sauce, 10 cc of cooking wine, C. 1/2 teaspoon of white pepper powder, 1 teaspoon of sesame oil\\x0d\ Directions:\ x0d\1. Put the pork strands in a pot, add salt and stir until sticky. \x0d\3, in the ingredients of method 2, continue to add minced green onion, minced ginger and seasoning A, mix well and then knead the meat into small balls. \x0d\4, heat a pan, add salad oil, put the meatballs of method 3 into the pan and fry on low heat for about 4 minutes until cooked, then lift up and drain the oil on a plate. When serving, dip pepper salt a companion food.