Ingredients: pork belly 13 kg, (or the forearms are not too thin, so the meatballs are soft). 24 eggs, 0.7 kg of dough powder, 0.3 kg of bread crumbs (preferably Chaoyang brand), salt, onion, ginger, monosodium glutamate and vegetable oil. (This ratio can be used for analogy.)

Practice:

1. Put the eggs, salt, dough powder, bread crumbs, onion foam, ginger foam and monosodium glutamate on the meat, adjust the stuffing, wait until it is ready, then add water while adjusting, and control the amount of water yourself, just don't adjust it. (It's best to use your hands. The key to making meatballs is to mix the meat. Don't refuel and smoke.)

2. Repeatedly throwing stuffing, like playing with clay when I was a child, ha. . . . . . . (When the meat is white, a ball is round at will.).

3. To make meatballs, I can make them according to my own preferences. I usually make 5 meatballs per catty, and I can master the size myself. First, I will make meatballs and put them on a big plate for later use.

4. Use a small bowl to adjust the water starch, put some eggs, and the water starch should be thicker to wrap the meatballs, which plays a role in protecting the meatballs and does not produce oil.

5. put vegetable oil in the pot, the amount of oil should exceed the meatballs, so that the fried meatballs are round.

6. When the oil is eight or nine minutes hot, dip the ball into the water starch paste, fry it in the pot, and gently turn the ball with a shovel for not too long, and the ball will be slightly yellow.

7. After the meatballs are fried, leave a little oil in the pot, use shredded ginger and shredded onion, pour the wine, add appropriate amount of water, pour the meatballs into the pot after boiling, and add sugar, vinegar, salt, aniseed, onion, ginger, sharp pepper, etc. The sweetness and sourness can be adjusted according to your own taste, and stew for 30-40 minutes, and the fire should not be too strong.

8. After the meatballs are cooked, remove them, thicken the juice, add monosodium glutamate and sesame oil, and pour the juice on the meatballs to eat.

Features: the balls are soft and fragrant, which can increase your appetite.

This practice is not professional, but a method that I often do at ordinary times, for friends' reference only. Friends who like meat may wish to give it a try.