1. Chop 3 parts fat and 7 parts lean pork into mashed meat.
2. Chop the ginger into fine pieces, the more chopped the better, if you don't like it, you can use ginger juice.
3. Wash the shallots and cut into fines.
4. Chop the green onion and ginger together with the minced meat.
5. Put the chopped meat into a small basin, add cooking wine, light soy sauce and dark soy sauce, five-spice powder, salt and starch and stir well.
6. Let the stirred meat stand for half an hour to remove the fishy taste.
7. Add the right amount of water to the marinated meat and stir well.
8. After the meat absorbs moisture, it becomes soft and easy to shape, and the fried meatballs will not become dry and taste better.
9. Use chopsticks to pick up a lump of meat and place it on your hand, and beat it back and forth.
10. Gently squeeze it with the mouth of a tiger, and one meatball is ready. Be careful not to make it too big.
11. When you start to cook the oil, make a plate that is enough to cook at a time. When you prepare the oil and fry in advance, you will not be in a hurry. Of course, you can also squeeze the meatballs into the pot while frying.
12. After the oil is boiled, reduce the heat to low, add the meatballs one by one and fry them slowly. Quickly prepare the next pot of meatballs.
13. Once the meatballs have a little soy sauce color, they can be fished out.
14. Let the meatballs control oil and let cool.
15. Fry a little more at a time and freeze in the refrigerator for a long time. It's very convenient to eat and take.
16. Meatballs can be used as main dishes, side dishes, soups, and noodles.
17. Vermicelli Soup with Spinach Balls
18. Baby's Meatballs and Vegetable Noodles
19. Sweet and sour balls
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