1. Cut chicken breasts into cubes
2. Chop into stuffing
3. Prepare large minced meat, steamed buns, chopped green onion and ginger, soak in water
4. Pour the green onion and ginger water into the steamed buns, soak the steamed buns softly
5. Large minced pork buns with chicken stuffing (green onion and ginger water has been soaked) eggs in a pot, put starch, salt and pepper powder
6. Put soy sauce, cooking wine
7. Stir in the same direction evenly
8. Pour oil in the pan and heat it to 60% heat. Grasp some meat in your hands and slowly squeeze the meatballs out of the tiger’s mouth. Use a small spoon to put them in the oil pan and fry (medium-to-small fire)
9. Use long chopsticks to flip evenly during this period
10. Keep the fire on medium and small and continue to fry
11. Remove the balls when they are ripe and golden
Tips:Green onions and minced ginger should not be directly fried into meat fillings, because green onions and ginger are easy to deep-fry. The green onion and ginger water in the meatballs should be kept less, otherwise the meatballs should not be formed.
