1. Wash the shrimps, I used 7-point lean and 3-point fat pork cut into fine pieces
2. Add a tablespoon of cornstarch to a little water to dissolve, prepare ginger juice
3. After the pork is mixed, add cooking wine, salt, egg white, and ginger juice and stir in a clockwise direction until it is viscous. Then add 2 tablespoons of water and starch. Stir again to make it viscous. Pick up the minced meat and beat it repeatedly to the plate.
4. Mix the shrimps with 10 grams of cooking wine, peel and slice the carrots into the bottom of the basin
5. Put the minced meat into balls and put it in a basin, add shrimp
6. Steam in a hot pot on cold water for 20 minutes
7. Sprinkle with chopped green onions
8. Serve
Tips:1. The fat to lean ratio of pork is adjusted according to its own taste
2. Each company has different tastes, adjust by yourself
3. The water starch is added to make the pork more tender and not firewood, and the steamed meatballs are smooth
