1. Prepare pork filling. Add rice wine, light soy sauce, ginger powder, light soy sauce to the pork filling, add water in portions and stir evenly. Each time the water is completely absorbed and then add another time until the meat filling absorbs enough water. Use chopsticks to beat in the same direction until the glue , Add salt, cooked oil, sesame oil, green onion and stir well
2. Put the stuffed meat in the refrigerator for a while to keep it in the refrigerator for better operation
3. Use a spoon to scoop an appropriate amount of meat filling and place it in a ball in the palm of your hand
4. Use a spoon to scrape the meatballs and beat them to the palm of your hand, repeat several times until the meatballs are firm
5. Put the prepared meatballs in a flat plate, open a space, add ginger slices, and appropriate amount of water
6. Boil the water in the wok, put it in the steaming rack, place the plate on the steaming rack, cover the pot, and steam for 10 minutes on high heat.
7. Take out the steamed meatballs
8. Corn starch is mixed with some water to make water for starch thickening
9. Pour the soup of the steamed meatballs into the pot, add starch water, and boil until the soup is thick
10. Pour the broth on the meatballs, sprinkle some chopped green onion and serve
Tips:1. Prepare the pork filling and add water to whipped it up. The meat filling will not taste dry. Add salad oil to make the meat filling taste smoother and tenderer.
2. The steamed meatball time is adjusted according to the size of the meatball
3. Use a spoon to scrape the meatballs and beat them to the palms of your hands. The meatballs are firmer and have a good texture.
4. The meatballs taste better when wrapped in soup, so the thickening step is best not to be omitted
