(Main materials and auxiliary materials)

Clean pork ... 300g eggs ... 1.

Salt ... 1 .5g green leaves ...1piece.

Refined sugar ... 10g soaked trotters ...10 pieces.

Onion ... 15g Shaoxing wine ... 25g

Pork soup ... 750g soy sauce ... 25g.

Cooked lard ... 75g monosodium glutamate ...1.5g.

Shrimp ...10g ginger ... 20g

Wet starch ... 20g

(Cooking method)

1. Chop pork into rice grains, shrimp into pieces, then put them into a bowl, beat in eggs, add 1g refined salt, 0.5g monosodium glutamate, 1g chopped green onion, 1g Jiang Mo and 10g clear water, and stir evenly to make flat pieces with the same size. Heat a wok over medium heat, scoop in 50g of cooked lard, then add meatballs and fry until all sides are golden. 2. Cut each tendon into four sections, put it in a wok, scoop in 250g of pork soup, then add 0.5g of chopped green onion, 0.5g of ginger and 5g of Shaoxing wine, put it on a big fire, burn it until the tendon is soft and waxy, take it out, put it in a casserole, spread meatballs on the tendon, scoop in 500g of pork soup, and add 0.5g of refined salt, soy sauce and sugar.

(Process key)

Clean pork is best to choose fat four and thin six. If you have a lot of lean meat, you can add some fat meat appropriately.

(Flavor characteristics)

1. Zhang Tongzhi's "White Door Prescription" says that all livestock and pigs in Jinling South Township are fed with miscellaneous grains or wild vegetables, cooked and eaten, never fed unclean things, and are not allowed to lie in sewage, so their hair is moist, their skin is thin and their flesh is fat and fragrant, and they will rot if cooked in a pot.

2. Jinling Zi Yuan is made of high-quality pork from Nanxiang, which is one of the famous dishes in Nanjing. After careful processing, the meatballs are crisp and delicious, soft and mellow, and the soup is rich and delicious.