One,Ingredients:Pork meat(with some fat, please),Eggs,Oil sticks,Green onions,Ginger,Cornstarch, salt,Dark soy sauce,Light soy sauce, cooking wine,

Preparation:
Chopping work
1. Remove the skin from the pork and chop it into mince.2. Chop the oil sticks finely.3. The chopped oil sticks should be very fine.4. Cut ginger into small pieces, and green onions into thin slices.Mince mixing
1. Put the chopped pork meat, oil sticks, green onions, and ginger in a bowl. Add a little cornstarch and two beaten eggs (I beat one first before adding another).
2. Add an appropriate amount of cooking wine, dark soy sauce, light soy sauce, and salt.
3. Mix well.

4. Prepare thin cornstarch water by mixing remaining cornstarch with water (not a paste but very thin).
Making meatballs - frying
1. Heat oil in a wok. Use a large wok for the family during the Spring Festival and smaller ones for daily use, saving on oil. The oil should be heated to about 7 or 8 parts hot.
2. Take a small portion of the meat mixture and shape it into a ball.
3. Drench with cornstarch water.

4. Fry in the oil; do not stir immediately after adding the meatballs until they have set and turned slightly golden on the outside. Then, flip them over.
5. Remove each fried meatball from the pan, drain off excess oil, and taste one to check the saltiness. Adjust if necessary before mixing it back into the batter.
6. Place all the fried meatballs in a large plate; serve when needed.
Red-braised meatballs
1. The oil from frying the meatballs is very fragrant and can be used to make dishes or stir-fry noodles.
2. Add some of this oil to a wok.
3. Take out several fried meatballs.

4. Add a little dark soy sauce, adjusting according to the saltiness of the meatballs; less if they are too salty.5. Add sugar and cooking wine.6. Cover and cook until there is only a small amount of sauce left.
7. Garnish with chopped green onions!
Enjoy!
Tips
1. Pork leg cuts usually have some fat; using all lean meat will make the meatballs dry.2. Oil sticks are essential; this is a secret ingredient,
You can buy 1-2 at breakfast stalls, not much needed as they enhance the soft and glutinous texture of the meatballs!3. When mixing seasonings with the meat mixture, adding soy sauce makes it look nicer but use in moderation to avoid an overly dark color; salt should be added gradually based on taste.4. Generally, 2 eggs are sufficient for a moderate-sized portion of pork mince, like four or five for a large family during Chinese New Year.
5. Drenching the meatballs with cornstarch water before frying gives them a smoother surface.
6. Fry one at a time to avoid overcrowding and ensure even cooking; adjust based on wok size.
7. Do not stir the meatballs immediately after adding them to the oil, wait until they set and turn golden before flipping to prevent deformation.！8. Fried meatballs can be stored at room temperature in a ventilated area during winter; if left for too long, re-fry briefly to keep them fresh.

Tips
1 Pork is usually leg meat, with a bit of fat. Fully lean meat will make the meat balls dry.
2 Fried dough sticks are essential; this is part of the secret recipe.BreakfastBuy 1-2 pieces when stall buying; you don't need much quantity. This can make the meat balls softer and more glutinous!！
3 When mixing the ingredients, soy sauce makes the color look better but use it sparingly or they will turn black. Salt should be added gradually; start with less salt, fry a test ball to taste, then add more if needed.
4 For two pieces of pork, generally 2 eggs are enough. Our family uses about 4-5 eggs for a large bowl during New Year.
5 Before frying the meat balls, sprinkle some starch water over them; this makes the surface smoother after frying.
6 Fry one at a time to ensure they have enough space in the pot. Let them fry slowly without crowding, as overcrowded meat balls may become misshapen.
7 Don't stir the meat balls when they first hit the oil; once they are formed and the surface starts turning golden, you can start stirring gently or they might deform.
8 After frying, keep the meat balls at room temperature in a large dish. If not eaten soon, re-fry them briefly to prevent spoilage, especially if stored for an extended period like during our New Year celebrations.