1. The pork is cleaned and chopped into meat fillings.
2. Add rice wine, ginger powder, light soy sauce, and old soy sauce to the meat, mix well, add water in portions and stir evenly, each time the water is completely absorbed and add another time, until half a bowl of water is added, use chopsticks to beat in the same direction until it starts Gum, add salt and five-spice powder to taste, marinate for 15 minutes to taste.
3. Add chopped green onion and stir well.
4. Squeeze the meat in the palm of your hand to form balls.
5. The squeezed meatballs are placed on a flat plate.
6. Heat the wok and add vegetable oil.
7. Heat the oil until 70% hot, add the meatballs one by one, and fry them until golden and turned over.
8. Fry until the surface of the meatballs is golden brown, drain the oil and remove.
9. The fried meatballs can be stored in the refrigerator after cooling.
Tips:1. Add water to the minced meat and whipped it up, and the taste is not old.
2. You don't like the taste of five-spice powder.
3. The oil temperature of the fried meatballs is 70% hot, just insert the chopsticks into the bubbling state.
4. The fried meatballs are frozen and preserved.
