1, ingredients: pork filling 500g, 2 eggs, 250g flour, five-spice powder moderate, sugar moderate, onion, ginger and garlic moderate, chicken essence moderate, salt moderate.

2, the pork filling with a little water and mix well, then add five-spice powder, ginger paste mix well.

3, wash the large onion, chopped, then add to the pork filling and mix well.

4, add the appropriate amount of salt, sugar, chicken essence, luncheon meat seasoning in turn, then use chopsticks in one direction to give mixing well, and pout the meat filling with chopsticks a ball, wrestling in the basin.

5, the meat mixture wrestling good, beat 1 egg, continue to mix well.

6, add the flour and mix well, then add the cornstarch and continue to mix well, continue to stir to make the top strong.

7, add cold water to the pot, start to make meatballs (meatballs from the tiger's mouth to squeeze out), and then put the meatballs into the cold water.

8, when all the pork meatballs are done, turn up the heat, do not turn with a spatula during the period, after the meatballs are cooked and shaped, then push with a spoon to prevent sticking to the bottom of the pot and skim off the floating foam.

9, and so the meatballs are floating on the water after, and then cook for 1 minute to fish out.