1/6

Cook the eggs, peel them and set aside.

2/6

Add chopped green onion, minced ginger, five-spice powder, chicken essence and monosodium glutamate to the meat filling. Stir evenly. Add aquatic starch and continue stirring until it becomes a paste. spare.

3/6

Wrap the eggs evenly with minced meat, put them into a 30% warm oil pan, fry them until they are set, and take them out.

4/6

When the oil temperature rises to 50% hot, fry again until golden brown, remove and set aside.

5/6

Take a small basin, put the fried meatballs into the basin, add one hand of soy sauce, five spice powder, chicken essence, monosodium glutamate, onion, ginger and garlic, one hand of spoon water, put into pot and steam for 18 minutes.

The last step

Take out of the pan, sprinkle with coriander and serve.