1. Put ginger, salt, pepper, monosodium glutamate, cooking wine, starch into the meat, add water and stir in one direction to make it even stronger;
2. Cut tomatoes and onions into pieces;
3. Boil the oil to 60% to 70% heat, and then grab the meatballs and fry them in the pot;
4. Fish out after three or four minutes of frying;
5. Save the base oil, add the tomato chunks and stir fry;
6. Pour the balls
7. Add clean water and cook on medium heat;
8. When the juice is dry, add onion cubes, green onions, chicken essence, and salt;
9. Flip over high heat to be even.
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