1. Pork chopped into minced meat
2. Prepare pork filling. Add rice wine, ginger powder, light soy sauce, dark soy sauce, and salt and stir evenly. Add water in portions and stir evenly. Each time it is completely absorbed and then add another time until the meat filling absorbs enough water. Use chopsticks to beat in the same direction until the gum is glued. , Add salt and sesame oil and stir evenly
3. Add cornstarch and chopped chives and stir evenly
4. Take an appropriate amount of meat and squeeze it into meatballs on the palm of your hand, and place them on a flat plate.
5. Bring the water in the pot to a boil, put in the steaming rack, put on the plate, cover the pot, and steam on high heat for 5 minutes
6. Light soy sauce, dark soy sauce, white sugar, rice wine, water and white pepper are mixed to make a flavored juice
7. Steamed meatballs, drain the soup
8. Put an appropriate amount of cornstarch on the flat plate, roll the meatballs in the plate, and evenly coat a layer of cornstarch
9. Heat up a pan, put an appropriate amount of salad oil, heat the oil and fry the meatballs until golden brown
10. Leave the bottom oil in the pot, add shredded ginger and sauté
11. Add the sauce and bring to a boil
12. Just add the meatballs one by one, turn to a low heat and cook for about 10 minutes
13. Collect the juice over high heat, cook until the soup is thick and serve
14. Sprinkle the chopped chives in the pot
Tips:1. Prepare pork filling and add water to it, the taste is not dry
2. The meatballs are steamed first, then wrapped in cornstarch, and fried until golden, to avoid the splashing of hot oil in the process of directly frying the meatballs
3. Adding white sugar to the sauce will make the soup thicker. Take care in the last few minutes to avoid burning
4. Don't like the color of braised dishes to be too dark, adjust the amount of soy sauce in the sauce
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