Ingredients: pork: 1 kg egg: 2 ginger: one piece (half the size of an egg) cooking wine: 2 tablespoons starch: 3 tablespoons black pepper: half a spoonful salt: 1 tablespoon half oil: right amount.

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Steps:

1

Wash and chop pork into stuffing, chop ginger, mix well with cooking wine, starch, salt and pepper, and beat in two eggs. Then keep stirring in one direction until it thickens.

2

Put the right amount of oil in the pot and simmer until it is 60% hot. Squeeze the meatballs out with your left hand. If it is not round, you can rub it with your hands and put it in the oil pan one by one. I put less oil and need to turn it over. Deep-fry until it is 67% mature, and take it out one by one.

three

Heat the oil in a hot pot, pour in all the meatballs and fry them again. Turn it over with a bamboo hat until the meatballs turn golden red and crisp outside and tender inside. Turn off the fire and take it out immediately to control the oil.

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