Ingredients: pork plum blossom 500g, egg 1 piece, cooking wine, salt, chicken essence, oyster sauce, soy sauce and starch.

500 grams of plum blossom meat is ground into paste, and one egg is added. Add a little chicken essence. Add 2 tablespoons starch. Add 1 tbsp oyster sauce. Add 1 tablespoon soy sauce and 1 tablespoon cooking wine. 2 teaspoons salt. Stir evenly clockwise or counterclockwise. After stirring, add 2 spoonfuls of warm water and stir again. Repeat 3 times.

Chop a slice of onion, put it in the meat sauce and stir well. After mixing, lift the minced meat and put it in a bowl for a while, so that the meatballs will be much stronger. Put the meat sauce in your hand and squeeze the meatballs out of the tiger's mouth. Heat the pot with water, cut a few slices of ginger, add some pepper, change the fire, mark the balls and put them into the pot. When all meatballs are marked, fire. When all the meatballs float, skim the floating powder, add salt and pepper, pour in sesame oil, cut some coriander powder and put it in a bowl, and a bowl of pork meatball soup can be served.

2. Exercise 2

Ingredients: 400g pork stuffing, a little thirteen spices, a little sesame oil, a little ginger, a little minced garlic, a little salt, egg 1, a little soy sauce, 30g starch and 30g flour.

Add a little water to the main ingredients and mix well. With disposable gloves in one hand, grab the meat stuffing and squeeze the meatballs out of the tiger's mouth. Take out the meatballs with a spoon dipped in oil in the other hand and put them into a 60% hot oil pan for setting. After the meatballs are slightly shaped, stir-fry and color them (light golden yellow is enough, because the meatballs have residual temperature, and the color will increase after they are out of the pot). Take out and drain.

3. Exercise 3

Ingredients: pork 1, onion 1, ginger 2, coriander 1, thirteen spices 1, a little soy sauce, salt 2, starch 1.

Wash the meat and chop it into minced meat. First add a little water to stir the meat stuffing, then add starch water to stir. Add onion, ginger, thirteen spices, soy sauce, sesame oil and salt. Stir the meat well. Shred coriander for later use. The water in the pot starts to add meatballs at 40 degrees. Meatballs can be made with spoons or squeezed with disposable gloves. Put the meatballs in the pot and skim off the foam with a spoon. Cook and season with coriander, a little salt and sesame oil.