Chop the pork with 2 tablespoons cold
water about 1 minute. Place in a bowl, add green onion, ginger, soy
sauce, wine, salt, egg and cornstarch. Mix well.
Heat oil in frying pan. Wet left hand and
place 2 or 3 tablespoons pork mixture in palm of hand, close fingers. An
amount about the size of a walnut will spurt from the top of the fist,
with a wet spoon, remove the ball and drop in hot oil.
Separate the ball as they rise to the top
and become crispy and golden. Keep oil hot and fry about 1 minute.
Remove the balls, then heat oil again
until very hot. Add balls and fry 1/2 more minute. Remove them and drain
off oil from frying pan.
Use 1 tablespoon oil to stir fry the
shredded green onion. Add seasoning sauce. As soon as the sauce is
boiling and thickened, add the balls, mix well.
