1. Wash chicken breasts and cut into cubes
2. Chop into stuffing
3. Prepare half a large meat-stuffed spring onion ginger steamed bun
4. Peel the steamed buns, break them into pieces, pour into the green onion and ginger water
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. Add cooking wine light soy sauce
7. Stir in the same direction
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. Flip the balls evenly with long chopsticks
10. Remove the balls when they are ripe and golden
Tips:The minced green onion and ginger are directly fried into the meat, and it will be easy to fry. The color will turn black. You can also leave it without steamed buns.
