1. Pork hind legs are fattened and thin, and chopped into stuffing with a knife

2. Prepare a piece of tofu

3. Wash onions, ginger and carrots

4. Cut onions, ginger and carrots into pieces

5. Put the minced tofu and minced meat into a pot

6. Put some cooking wine. A few drops of sesame oil

11. Beat in an egg, then add a proper amount of cornflour

12. Stir well

13. Light the pan, add vegetable oil, heat the oil in medium heat, and then put the squeezed balls into the oil one by one

14. Watch the balls solidify and take them out

15. Then put the other stuffing into the pan and fry them

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