500g pork stuffing, 50g horseshoe, egg1piece, 20g onion, ginger10g, 30ml soy sauce10ml soy sauce, cooking wine10ml, sugar10g, and dried starch/kloc-.

Second, the steps:

1, the horseshoe is peeled and cut into small pieces, and the onion and ginger are cut into pieces.

2. Put the meat stuffing into a bowl, beat in the eggs, salt, pepper, cooking wine, soy sauce and dried starch, stir in one direction, add the onion, Jiang Mo, chopped water chestnut and sesame oil and mix well.

3. Dip your hands in clean water, put14 of the meat stuffing in the palm of your hand, and form four big meatballs with the same size.

4. Pour oil into the pot, add meatballs after the oil is hot, fry until the surface is golden, and then remove them.

5. Leave a little oil in the wok, add onion and ginger, then pour in water, soy sauce, soy sauce, cooking wine, sugar and fried meatballs. After the fire is boiled, turn to low heat and stew for about 30 minutes. When the soup is half collected, thicken it with water starch.

Third, the finished product display: