Chop ground pork finely, then add first seasoning.
Stir in a bowl thoroughly until mixture is clastic, Shape into balls.
Heat 6 cups of oil in wok. Deep fry meat until it flouts on surface. Remove and set aside.
Heat 2 tbsp. of oil in wok.
Stir in second seasoning and 4 tbsp. of water.
Return balls and cook until meat has absorbed the flour.
Sprinkle with shredded scallions, then serve..