How to do: 1. All the ingredients are all ready.
2. After cleaning the fresh pork, remove the skin then cut the meat into small pieces.
3. Add a suitable amount of water to the pot, put the cut meat into the pot and cook slowly over low heat.
4. Put the cooked meat into the cooker, add a few slices of chopped ginger and puree the pork.
5. Put the minced pork into a bowl, add salt, white pepper powder, chicken powder and egg, and mix well in one direction.
6. Then add the appropriate amount of cornstarch and continue to mix well.
7. Add the prepared cooked lard to the meat phase as well and continue to mix well.
8. Then add the appropriate amount of water and continue to mix, this time be sure to pay attention to completely mixed.
9. One of the water grabbed on the meat puree, from the part of the tiger's mouth to squeeze out the balls can be.
10. pot to add the right amount of water, will squeeze the good meatballs into the water, all squeezed after, high heat boil.
11. When all the balls float to the surface of the water, then continue to cook for 3-5 minutes on it.