Ingredients:

Pork600 grams of meat paste (it's best to use half fatty and half lean pork for the lion's head meatballs, or you can use lean meat if you prefer less grease)Water caltropsAbout 12 pieces (you can substitute with lotus roots if you don't have water caltrops)Pig fat150 grams (the pig fat is the white part closest to the skin of the five-leaf meat, very hard and elastic, which makes it more delicious~)Egg1 pieceSpring onionsFresh ginger1 large spoon of water (for later cooking steps)Seasonings:1 small spoon of salt2 large spoons of soy sauce1 large spoon of cornstarch1 small spoon of sugar

1 small spoon of black pepper powder

1 small spoon of oyster sauce1 large spoon of rice wineAn appropriate amount of water-starch slurry.Side dishes:About 10 pieces of Chinese cabbage

Half a bamboo shoot

Dried black fungusA large piece (you can use other seasonal vegetables such as Chinese chard or green beans)Preparation steps:1. Clean the pork, remove the membrane, and mince it by hand or with a food processor.2. Peel and wash the water caltrops or lotus roots, then cut them into small pieces; also chop the pig fat into small pieces.3. Wash the spring onions, remove the old leaves, flatten and cut them into long strips; rinse and crush the ginger, then slice it.Prepare 1 cup of water, mix in the spring onions and ginger, knead to release the aromatic flavors, strain out the spring onions and ginger.Aromatic water is commonly used in cooking meat dishes. When marinating meat or fish, just add 1-2 large spoons of aromatic water to remove the fishy smell and enhance the fragrance. Additionally, when boiling ingredients like pork ribs or beef brisket, or cooking seafood, adding some aromatic water can not only remove blood water but also increase freshness; it's more effective than fresh spring onions and ginger.，4. Mix the minced pork with the chopped pig fat in a container, add the water caltrops or lotus root pieces, 1 large spoon of soy sauce, 1 large spoon of cornstarch, 1 small spoon of salt, and mix thoroughly until well combined and firm.5. Form meatballs by hand and set them aside; heat oil in a pot to seven-tenths hot, then add the meatball pieces, fry until the exterior turns golden yellow, remove and drain the excess oil.

The meatballs are prone to falling apart when frying, so use high heat for 2 minutes to harden them quickly, then switch to low heat to avoid burning.

Clean the pork, remove the sinew, and mince it by hand, or use a food processor to make meat paste.

Peel the water shield or fresh lotus root, wash it, and cut it into fine pieces for later use;The lard should also be minced.

Wash the green onions, remove the old leaves, flatten them, and then cut them into long threads;Wash the ginger, crush it, and slice it for later use;Prepare 1 cup of water, add the scallions and ginger, rub by hand to extract the aroma, strain out the scallions and ginger to get the scallion-ginger water.

Scallion-ginger water is commonly used in cooking meat; when marinating meat or fish, adding 1-2 tablespoons of it can remove the fishy smell and enhance the fragrance;This method also applies to boiling，ribs,beef brisket, seafood, etc., using scallion-ginger water can not only remove bloodiness but also increase freshness.Compared to fresh scallions and ginger, it is more effective in removing fishiness and enhancing freshness.
Mix the minced pork and lard in a container, add an egg, then add the water shield or lotus root pieces, 1 tablespoon of soy sauce, 1 tablespoon of starch, 1 tablespoon of scallion-ginger water, and a little salt. Mix thoroughly until well combined and elastic.
Form the mixture into meatballs by hand. Heat oil in a wok to seven-tenths hot, then addthe meatballs, fry until they turn golden brown, remove them from the pan, and drain off excess oil.

To prevent the meatballs from breaking apart when frying, use high heat for 2 minutes to set their shape quickly, then switch to low heat immediately to avoid burning.