1. Ingredients: 900g scalloped pork, 1 ? cups finely chopped onion, 15-20 water chestnuts, 1 cup green onion-ginger water, 3 grindings of white pepper, 1 egg, 1 tsp sugar, 1/2 tsp salt, 5 tbsp soy sauce, 1 tbsp sesame oil.

2. Place water chestnuts in a plastic bag and pat them with the back of a knife and set aside. Chop the onion into 1 ? cups and set aside.

3, the meat bought back and then chopped with a kitchen knife a little finer, about chopping 3 ~ 5 minutes. Add minced onion, water chestnuts, green onion and ginger water 1 cup + white pepper 3 times + 1 egg + 1 tsp sugar + 1/2 tsp salt + 5 tbsp soy sauce + 1 tbsp sesame oil. Don't worry about the water being too much, after stirring a little with chopsticks, start stirring quickly with your hands for about 1 minute to let the water absorb with the meat (watering), and start wrestling the meat until the tendons come out to make it sticky and elastic (about 5 minutes) after the watering is almost done.

4, hands dipped in water (wrestling meat does not stain sticky), began to use the palms of the left and right hands to wrestle each other into an oval-shaped balls, put into an oil-soaked spoon to assist in putting into the fryer. Fryer oil temperature of about 140 degrees, deep-fried until golden brown can be removed to drain the oil.