1. Prepare bags of oily gluten
2. Minced pork mince, add minced ginger, cooking wine, and half a tablespoon of salt to stir into fillings
3. Poke a small hole in the oily gluten, use chopsticks to slowly stuff the meat in until it is full
4. Stuff all the oily gluten one by one
5. Put oil in the wok, add oily gluten, add soy sauce, brown sugar, and salt for color and seasoning
6. Pour in water, basically no oily gluten, bring to a boil on high heat, turn to medium and low heat for 20 minutes
7. Sprinkle chopped green onion at the end and collect the juice slightly over high heat.
Tips:1. The filling should be made of fat and meat, so the meatballs are tender and soft
Buy on JD
Buy on Amazon