material

Pork stuffing, steamed bread, eggs, soy sauce, salt, pepper and chicken essence.

working methods

1. Pig forelegs with seven points thin and three points fat are stirred into pork stuffing with a cooking machine (or chopped with a knife).

2. Peel the steamed bread and knead it into steamed bread crumbs.

3. Beat the eggs into the pork stuffing.

4. Add soy sauce, salt, pepper and chicken essence.

Pour in steamed bread crumbs.

6. Fully stir clockwise with chopsticks; (Feel obvious stickiness and elasticity)

7. Hold a proper amount of meat stuffing and squeeze the meatballs with your thumb and forefinger.

8. After the oil pan is heated, turn to low heat, add meatballs and fry slowly until the surface is golden.