1. Chop pork elbow into minced meat, put it in a pot, add chopped green onion and Jiang Mo, add soy sauce, soy sauce, salt and sesame oil and stir in one direction until the minced meat becomes thick.
2. Add lotus root starch and steamed bread residue or bread crumbs, add bone soup, stir evenly, and beat the meat stuffing repeatedly to make the meat stuffing spherical. Take a meat ball the size of a fist and make it into a ball.
3. Heat the cooking oil in Negado pot to 60%, add the meatballs, fry them on medium and small fire until the surface of the meatballs is golden, take them out and let them cool for later use.
4. When eating, take out the meatballs and thaw them in advance, put them in a pot, add onions, ginger slices, soy sauce, soy sauce and appropriate amount of water, boil them with strong fire, stew them with low fire for 15 minutes, then collect the juice with strong fire and take out the pot after collecting the soup until it is thick.
The second way: braised pork with plum vegetables means: thriving, thriving!
1. Take a piece of pork belly with skin, put it in a pot with cold water, add onion and ginger slices, bring it to a boil with strong fire, then cook it for 20 minutes with medium fire, then take it out and let it cool. Then stick a hole in the pigskin with a toothpick and paint it with soy sauce.
2. Heat the oil in the pot, fry the pork belly in the pot until the pigskin is colored, remove it and let it cool. Slice into thin slices, add soy sauce, soy sauce, salt, bean curd and white sugar, mix well and marinate for 2 hours, then put the pigskin face down in a bowl.
3. Soak prunes in advance and squeeze out water. Heat oil in a pan, add onion and Jiang Mo to stir fry until fragrant, add dried prunes to stir fry until fragrant, spread on the meat, steam in the pan for 1 hour, take out, let it cool, and put it in the refrigerator for freezing. When eating, put it in a pot, steam it, buckle it on a plate and serve.
The third way: sauce beef moral: bullish!
1. Put the beef tendon in clean water, soak it in bloodletting water, put it in a pot, add cold water, boil it with strong fire, skim off the floating foam, and take it out after boiling for ten minutes.
2. Put the beef into the pot, add enough hot water, add the seasoning package of yellow sauce, soy sauce, onion, ginger and braised pork. After the fire boils, turn to low heat for more than 3 hours, then turn to high heat for 15 minutes, then turn off the fire, let the beef soak in the soup until it is cool, then take out the beef and dry it. When eating, cut it into pieces and put it on a plate.