1. Appropriate amount of lean meat, cut into minced meat; 2. Starch (proportion: 65438+ 0/3 of meat) is ground into powder; 3. Add appropriate amount of salt, monosodium glutamate, soy sauce, cooking wine, a little Jiang Mo and a little chopped green onion to the lean meat and mix well; 4. Add the ground starch into the prepared minced meat, stir it evenly, and let it stand for 1-2 hours before cooking. Chop the meat into minced meat, cut a little Jiang Mo and chopped green onion, add appropriate amount of yellow wine, refined salt, chicken essence and raw flour, stir well, then knead into meatballs, put oil in the pot and cook until 70-80% cooked, fry the meatballs until golden brown, drain the excess oil from the pot, add water to the meatballs, pour in a little soy sauce, turn off the heat when there is only a little water left, and add monosodium glutamate. All right, put it on a plate.