1. 500 grams of pork front leg, cleaned, chopped into meat
2. Add rice wine, ginger powder, light soy sauce, and old soy sauce to the meat filling and mix well. Add water in portions and stir evenly. Each time the water is completely absorbed and the next time until the water is added. Use chopsticks and water to beat in the same direction until the glue is formed. Add salt and five-spice powder to taste, stir well and marinate for 15 minutes
3. Add chopped green onion and stir well
4. Grab an appropriate amount of meat and squeeze it into a meatball at the palm of your hand
5. The squeezed meatballs are placed on a flat plate
6. Heat up the wok and put an appropriate amount of vegetable oil
7. Boil the oil until 70% hot, add the meatballs one by one, deep-fry until the meatballs are golden on one side, then turn over
8. Fry until the meatballs are golden on the surface and fully cooked, then remove the oil
9. Fried meatballs are frozen and preserved
Tips:1. Add water to the minced meat and whipped it up, and the meatballs are not old.
2. Heat the fried meatballs to 70% hot, and insert the chopsticks into the frying pan to bubbling.
3. Add seasonings to the pork filling according to personal taste.
4. The fried meatballs are frozen and preserved.
