500g pork, ground; 1 egg; 3 tbsp soy sauce; 2 tbsp cooking wine; 1 tsp minced ginger; 50ml cornstarch solution; 1 tsp finely chopped spring onion; 80ml water; 800ml oil; 1 tsp salt.
- Add the chopped spring onion, ginger, 1 tbsp soy sauce, salt, egg and 2 tbsp cornstarch solution to the pork and mix until the pork becomes sticky.
- Divide the pork mixture into four pieces and knead them into balls. Gently place the balls in hot oil and fry until their colour changes. Remove and drain.
- Place the fried balls in a large bowl and add the remaining soy sauce, cooking wine and the water. Steam over high heat for 15 minutes.
- Place the balls on a plate. Add the remaining cornstarch to the sauce to thicken. Bring to the boil and then pour the sauce over the meatballs. Garnish the plate any way you like.