1. Prepare minced meat, green onion, ginger, and eggs.
2. Prepare corn starch, green onion and ginger soaked in water, and thin yellow sauce.
3. Filter out the green onion and ginger and adjust the starch with green onion and ginger water.
4. Pour the cooking wine.
5. Add five spice powder.
6. Add salt.
7. Stir in the thin yellow sauce (use only part).
8. Pour in half an egg.
9. Add starch water.
10. Grab it slowly.
11. Grease the plate and squeeze into balls for later use.
12. Pour oil in the pot, heat it to 50% heat, and fry the meatballs over a low fire. The surface is crusted and turned pale yellow and removed.
13. Raise the oil temperature to 70% hot, re-fry until the meatballs are mature, and remove.
14. The meatballs are placed on a plate, surrounded by cumin, dipped in salt and pepper and eaten.
Tips:1. There should not be too much onion and ginger water to adjust starch, otherwise the meat filling will be too soft and difficult to form.
2. If the meat filling is soft after adding seasoning, you can add dry corn flour to adjust.
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