500g of pork, 10g of green onion, 10g of ginger, 200g of groundnut starch, 2 eggs.

1, cut the meat into thinner slices, cut it and then chop it up, you can use a meat grinder instead of operating this step, and then take it out and put it into a larger pot.

2, add half a spoonful of salt to the meat, and then add half a spoonful of cooking wine to go fishy, wear gloves and mix the meat evenly, try not to mix hard in one direction, mix evenly, after the meat grabbed up hard to wrestle.

3, the onion and ginger juice filtered out, continue to mix the meat and onion and ginger juice, so that the meat fully absorbed the soup, mixed into this relatively dry state can be, next to the meat into two eggs, and then add a tablespoon of groundnut starch, and then fully grasp the mix evenly.

4, the pan is hot and add canola oil, the first oil burned to the smoke when the fire off, let it cool for a while, with a tiger's mouth to squeeze the meat into the balls, put it into the pan, under the balls with a small fire, under the good has been a good medium heat frying, frying constantly turning, frying to the surface of the balls brown, open the fire frying for 1 minute can be eaten.