200g pork fat and lean meat, walnut kernel, sugar rose, shredded pork, steamed flour, dried starch, 2 eggs, honey100g, sugar150g and rapeseed oil 750g (about 50g).

2. Practice

(1) Chop the walnut kernel, put it into a bowl with 100g white sugar, shredded green pork, sugar rose and cooked flour, add clear water, mix well and knead into balls, and make 15 balls into balls with a diameter of 2 cm to become stuffing.

(2) Wash the pork, chop it into fine mud, put it in a bowl, add eggs and dried starch, stir it evenly, divide it into 15 small pieces with the same size, pat them into round cakes one by one by hand, wrap them with stuffing, pinch their mouths tightly, make them into balls, and put them on an oiled plate.

(3) Add rapeseed oil to the wok, stir-fry until it is half cooked, add meatballs, fry until the skin is golden red, and when it is crispy, pour it into a colander to drain the oil. Put honey in the original wok, simmer on low heat, add meatballs, turn over constantly, wrap with honey juice, put on a plate and sprinkle with white sugar.