Cooking Steps

1. 

   Step1:Chop pork (three fat and seven thin) into meat stuffin

2. 

   Step2:Stir a little salt in the minced egg with onion and ginger in the middle of the meat filling in one direction

3. 

   Step3:Heat 70% of the oil in the pan, turn the meat stuffing into large balls by hand and put them into the pan, fry them in a small heat, make them golden and shape them, then fish them out

4. 

   Step4:Leave a little oil in the pot and put in the scallion, ginger, pepper, star anise and cinnamon to stir fr

5. 

   Step5:Then pour the right amount of water, put the right amount of fragrant leaves, the right amount of soy sauce, white sugar, wine and meat balls in a large heat, boil them in a small heat and simmer for about 40 minutes (add the right amount of salt to your taste

6. 

   Step6:After stewing, take out the balls and put them in the pan with a little original juice and a spoonful of water to boil. Add starch water (to make the soup thick and bright) and pour it evenly over the balls