Ingredients: pork, eggs, onion, white, ginger, fresh (light soy sauce), cooking wine, white pepper, oil consumption and salt.

1. elbow meat bought in the market, eight points lean meat and two points fat meat, ground into meat stuffing, or you can tell the meat seller how to deal with it, whether it is fat or thin.

2, onion ginger is ready, onion is chopped, ginger is crushed with a crusher, and half of it is used.

The spoon used here is an ordinary spoon used at home. When the meat stuffing is about 10ml, smell it with your nose, and salty meat stuffing can be smelled.

4. Put the ingredients into the meat stuffing, beat an egg, pour in a little cooking oil, and keep stirring in one direction. This is to make the meat more tasty. Just stir it in the opposite direction.

5, cold water into the pot, pour a little cooking wine, turn on a small fire, cook meat in your left hand, take a spoon in your right hand, pinch one out and put it in the pot, and cook it slowly (the fire will boil and the meatballs will easily spread).

6. Set the meatballs, turn to medium heat, skim the floating foam, cook for 7-8 minutes, and take out the meatballs.