Ingredients

300g lean pork, chopped 200g fat pork, chopped 60g finely chopped green onion 20g minced ginger 20g 8-10 oil gluten Sauce Ingredients 4 tablespoons light soy sauce 1 teaspoon light soy sauce 350mL water Sugar 1 teaspoon Salt 1/4 teaspoon Meatballs Seasoning Water 200mL Chinese Wine 1 tablespoon Powder 1 tablespoon Soy Sauce 2 tablespoons White Pepper 1/4 teaspoon Sugar 1/2 teaspoon

How to do it

1

Mix fat and lean pork in a bowl. Add half of the chopped green onion and the meatball seasoning and mix for about 2 minutes until all ingredients are well blended and silky smooth

2

Poke a hole in the gluten with chopsticks and stuff the finished pork filling into the gluten

3

In a wok, heat a moderate amount of oil over high heat, add the remaining half of the chopped green onion and the garlic, and stir-fry for about 1 minute

3

In a wok, heat a moderate amount of oil over high heat, add the remaining half of the chopped green onion and garlic and stir-fry, about 1 minute

4

Add the stuffed gluten, then the water and sauce ingredients, reduce the heat to medium, cover and simmer for 20 minutes

5

When the meatballs are fully cooked, the gluten will have softened completely and will be stuck to the meatballs. At this point, you can start the pan

6

In the pan, cook the sauce seasoning until it thickens

7

Pour it over the meatballs and garnish with the appropriate amount of garnish, and it is ready.