原料：五花肉550克、鸡蛋1个、马蹄5个、葱姜末+葱姜片适量。
做法：
1、五花肉剁成馅；
2、马蹄去皮剁碎；
3、肉馅中打入鸡蛋，加入葱姜末，调入料酒1大匙，生抽1大匙，盐2小匙， 鸡粉1 小勺，白胡椒粉少许 ，沿一个方向搅打至上劲大概5分钟，然后加入马蹄碎搅匀；
4、将肉馅做成4个大丸子；
5、.锅中入油，六成热时放入丸子炸至表面金黄后捞出沥油；
6、砂锅中加 1杯的水，放入炸好的丸子、葱姜片和几粒花椒大料，加入3汤勺的香菇素耗油，煮开后转小火炖半个小时，然后捞出丸子；
7、砂锅中剩下的汤汁继续烧开，调入水淀粉（干淀粉1小匙+水1大匙）勾芡至浓稠，淋上香油，然后浇在丸子上即可。

Ingredients:

Pork Belly 550 grams
1 egg
Water chestnuts 5 pieces
Minced ginger
Green onion and ginger a few slices

1 Chop pork into really thin small pieces (a little bit bigger than ground meat);

2 Minced water chestnuts;

3 Add egg, minced ginger into pork alone with 1 tablespoon cooking wine, 1 tablespoon soy sauce, 2 tsp. of salt, a little bit of chicken powder, a little bit of white pepper. Mix along in one direction for about 5 minutes, add the minced water chestnut at the end;

4 Make 4 even size balls out of the pork;

5 Add oil in a cooking pot, when the oil reach medium high heat fry meatballs until golden brown；
6 Add1 cup of water in a casserole, add fried Meatball, sliced green onion and ginger and a few grains of aniseed and dried pepper corn, add 3 tablespoons of vegetarian mushroom oyster sauce, bring the sauce to boil then simmer for half an hour, then remove balls;

7 Continue to cook the remaining sauce in the Casserole, add the water starch (dry starch 1 teaspoon + 1 tablespoon water) gently until thickened, add a few drops of sesame oil, then pour over the meatballs.