1. Prepare pork filling. Add an appropriate amount of rice wine, add water in portions and beat evenly, each time the water is completely absorbed and add another time, so that the meat filling absorbs enough water and expands in volume. Add an appropriate amount of ginger powder, 2 tablespoons of light soy sauce, and beat in the same direction until the gum is strong, add salt to taste, add 2 tablespoons of cooked salad oil, appropriate amount of green onion, and 1 teaspoon of sesame oil and mix well.
2. Put the minced meat in the refrigerator freezer for a little bit of refrigeration, which is easier to operate.
3. Use a spoon to take an appropriate amount of minced meat and place it in the palm of your hand to form a round shape.
4. Scrape the meatballs with a spoon and hit them to the palms of your hands. Beat them several times to make the meatballs firmer.
5. Put the prepared meatballs on a plate, place two slices of ginger, and add two tablespoons of cold water.
6. Bring the water in the pot to a boil, put it in the steaming rack, and place the plate on the steaming rack. Cover the pot and steam on high heat for ten minutes.
7. After the steamed meatballs, pick out the ginger slices.
8. Add 1 teaspoon of starch and appropriate amount of water to make water starch for thickening.
9. Pour the soup of steamed meatballs in a pot, add starch water, and cook until thick.
10. Pour the cooked soup on the meatballs, sprinkle with chopped green onions, and serve.
Tips:1. Add the minced meat and add water to whipped it up, and the taste is not dry. Add cooked salad oil, the taste is smooth and tender.
2. Use a spoon to scrape the meatballs and beat them to make them firm.
3. The steaming time is flexibly controlled according to the size of the meatball.
4. Thicken the meatballs to wrap the soup and taste better. It is best not to omit.
