Exercise: Editing

1, the pig's forelegs are sandwiched with meat and chopped into meat;

2. Chop the horseshoe into fine particles, cut the onion into sections, and beat a little dry starch into the egg and stir it into an egg paste;

3. Pour the egg paste into the meat and horseshoe, add appropriate amount of salt, sugar and soy sauce, and stir clockwise;

4. Knead the meat into balls.

Pork 1 50g, water chestnut 8, fat pork150g, egg white 3, egg1piece, chopped green onion, Jiang Mo, refined salt, monosodium glutamate, Shaoxing wine, dry starch, flour, wet starch and sesame oil.

Practice editing

(1) Chop the pork into mud, put it in a bowl, knock in 1 eggs, add salt, chopped green onion, Jiang Mo, monosodium glutamate and Shaoxing wine, and stir with chopsticks to make a paste. Put the egg white in the bowl, stir with chopsticks for several times, and add wet starch, flour and sesame oil to make a paste. (2) washing and peeling water chestnut, and cutting into 3 pieces; Cut the fat into 24 pieces with the same size as the water chestnut pieces. (3) Sprinkle a little dry starch on each water chestnut slice, put the meat stuffing on it, cover it with a piece of fat, and put it on a plate. (4) Put the wok on a strong fire, put the cooked lard, and when it is five-ripe, wrap the "water chestnut raw meat blank" into the crisp paste one by one, put it in the pot and fry it until it is light yellow, then take it out, and finally put it all in a hot oil pan with seven-ripe, take it out and put it on a plate. Take pepper and salt 1 and eat with Fluttershy.