1. First of all, the choice of meat can use the back elbow or the front elbow, and the ratio of fat meat is about 3:7. If it is too thin, meatballs will always taste worse than firewood.

2. Then we began to chop up the meat, put it in a big pot, mix it well with a little soy sauce and salt, and remember not to put onions and ginger, because they will turn black when oiled. We can scald the onions and ginger with boiling water to cool the water thoroughly, and so can the pepper water. We must cool it thoroughly.

3. When the meat paste lasts for about 30 minutes, it is ground with cinnamon, star anise, fragrant fruit, fragrant leaves, nutmeg, ginger powder, clove and other spices for cooking, and then it is used for cooking with a dosage of about 10g, and then it is added with pepper water for the first time, and then it is stirred in the same direction for 300 times,15min. It takes 1000 times to make the ball stronger.

4. When it is done, use starch again, and the ratio is one catty of starch and four catties of meat. The meatballs sold outside are half and half, which are not delicious to eat, and then starch and meat are mixed together by hand to make meat blanks.

5. Hot oil, cinnamon, pepper, fragrant leaves, etc. It should be put in a frying pan to remove the smell of oil.

6. After frying, put it in a steamer and steam for another 30 minutes. After being taken out of the pot, it can be cooked and eaten after being completely cooled.