Operating materials: 2 kg of pork, eggs 1 piece, chopped green onion, Jiang Mo, salt, chicken essence, potato starch, oyster sauce and soy sauce.

1. Prepare two Jin of pork first and make it into meat stuffing. It is best to choose fat and thin ones.

2. Put the prepared meat stuffing into a bowl, add chopped green onion, Jiang Mo and another egg, and add salt and chicken essence to adjust the taste.

3. Add soy sauce and oyster sauce, and add some soy sauce to adjust the color. Finally, add a tablespoon of potato starch, grab it evenly with your hands and stir it in one direction.

4. After stirring evenly, grab a handful of minced meat, make a fist gesture, and squeeze the minced meat out of the tiger's mouth.

5. Boil the oil in the pot and put the ball into the pot when the oil temperature is 60% hot. This process is very long, don't worry, put them into the pot one by one with small fire, and put them all into the pot to continue frying with medium fire. The fire must not be too big, crisp outside and tender inside. Take out the oil control device.

6. Put it on the plate and it will be out of the pot.