Meat stuffing+dry starch+egg white 0.5+ginger powder+salt+vegetable oil+scallion+soy sauce+wine.

(2)Practice:

①Sugar and vinegar sauce practice: sugar + old chenggong vinegar + a little soy sauce (for a stronger color, a few drops will do) + salt, garlic and green onion cold water.

②To make sweet and sour sauce is to leave a little oil in the pot, put the ingredients in a bowl, pour the sauce into the pot while it is still hot, and wait for the sauce to dry before adjusting the flavor. When the sauce is a little sticky, pour the balls back into the pan and coat them in the sauce.

3) Mix the meat mixture with dry starch + egg white + ginger powder + salt + chopped green onion + soy sauce and cooking wine, add a little cold water to make the meat mixture a little thicker, but not like dumpling filling.

④Chill the meat mixture in the refrigerator for 20 to 30 minutes for the meatballs to mold more easily. Put some oil in a small pot and heat it until 70 to 80% hot (that is, put a chopstick in the oil, there will be small bubbles around the chopstick). Put the meat made balls into the pan and fry them until golden brown.

5 Remove the meatballs and place them on a plate with kitchen paper towels.