1. Leg meat must be refrigerated for half a day to make pork cold. Take it out before making, separate the lean meat from the fat meat, cut it into small pieces for use, and then freeze it for one day.
2. Take out lean meat and fat meat and mince them separately, or chop them slowly and persistently for later use.
3. Add monosodium glutamate, sugar and phosphate into the lean meat paste, beat and stir until the materials are evenly mixed, and then add salt to beat and stir evenly.
4. Add the fat minced meat and stir for a few minutes until the meat becomes fine and turbid. Add rice wine and stir well, then refrigerate for half an hour.
5. Take it out, squeeze it into a ball and blanch it in hot water at 70 degrees Celsius.