Crispy meatballs

Ingredients

Minced meat, eggs, carrots, dried mushrooms, chives, ginger, water starch, black sesame seeds, bread crumbs, Daxida barbecue sauce, cooking wine, light soy sauce

Steps

1. First add an appropriate amount of Daxida barbecue sauce, light soy sauce, and cooking wine to the minced meat, mix well, and marinate for about 15 minutes to develop the flavor.

2. Add the marinated minced meat to minced ginger, minced green onions, minced carrots and minced dried shiitake mushrooms, mix well, add a little water starch in batches and stir until thickened, form into small meatballs one by one, and place on a plate.

3. Crack the eggs into the bowl and mix well. Put the meatballs into the egg liquid and coat them with a layer of "slurry", then coat them with a layer of bread crumbs, and then wrap them in turn.

4. Heat oil in a pan. When the oil is 5 minutes hot, add small meatballs and fry until cooked. Remove and drain. Use oil-absorbing paper to absorb the oil before serving.

Jade lion head

Ingredients

Pork front shank, tamagoyaki tofu, lotus root, lotus seeds, green onion and ginger, water starch, Daxida barbecue sauce, Salt, light soy sauce, cooking wine, chicken essence, sesame oil

Steps

1. Wash the ingredients, cut the lean meat, fat meat and lotus root into small dices and set aside.

2. First chop the lean meat to a satisfactory level, then add diced lotus root and diced fat meat and chop together. Transfer the minced meat into a bowl.

3. Add an appropriate amount of Daxida barbecue sauce (add in proportion) and other seasonings, mix well and let stand for 10 minutes.

4. Add 3 tablespoons of water starch in batches and stir until slightly thickened. Cut the tamagoyaki tofu into small rounds and place them around the edge of the plate.