1. Main ingredients: 400 grams of pork, 1 egg, 300 grams of iron yam for 2 people, 30 grams of starch, 3 grams of salt, 1 spoon of white pepper, 2 spoons of cooking wine, very fresh taste 2 spoons, a little chopped green onion and garlic;

2. Let’s deal with the yam first. Iron rod yam is the best if you can buy it. If you can’t buy it, use ordinary yam instead. Wash and peel the yam, then cut into small pieces, steam in a steamer over high heat and set aside. Steamed for about fifteen minutes.

3. Put the steamed yam into a basin and press it into a puree with a rolling pin or spoon. Try to press it as finely as possible.

4. At this time, prepare the pork stuffing. You can ask the store to grind the meat for you, or you can go home and grind it with a chef's machine.

5. Start mincing the meat filling. It is best to use 30% fat and 70% lean pork. After twisting, mix the yam that has just been steamed and pressed into puree.

6. Then add an egg, then pour in cooking wine, salt, white pepper, chopped green onion, minced garlic and other seasonings.

7. Then use chopsticks to stir in one direction, or you can directly use the mixing paddle of a chef's machine instead of manually, and the mixture will be stirred evenly quickly.

8. Finally, add an appropriate amount of starch according to the wet viscosity of the meat filling, just to make the meat filling form a ball.

Then continue to beat vigorously in one direction with chopsticks, so that the meatballs can be springy. If you have a cooking machine, let's use machines instead of labor.

9. After the meat filling is ready, start to form the meatballs. The meat filling will be a little sticky, so apply some oil on your hands to prevent it from sticking.

Place the meatballs into a non-stick frying basket lined with tin foil or an air fryer. Try to make the meatballs the same size as possible, otherwise the heat will be different when it goes into the oven or fryer.

10. Bake in the oven at 190 degrees for about 18-20 minutes. Set the air fryer to 185 degrees and bake for about 15 minutes. Check the color of the meat in the last few minutes. If you want it to be more charred, bake it longer. If you want it to be more tender, take it out after it is golden brown. Because the fryer will force the oil and water out of the meat, it will be oily when it comes out of the pan, so there is no need to brush the meatballs with oil.