Accessories: vegetable oil 1kg (actual dosage 50g), soy sauce 40g, refined salt 13g, cooking wine 6g, water starch 150g, onion and a little Jiang Mo.

Methods: 1. Wash the rape, cut it into strips 2 cm long and 0.5 cm wide, and separate the stems and leaves.

2. Put the meat stuffing into a pot, add minced onion and ginger, salt, cooking wine and water starch, stir well, squeeze into balls with a diameter of 1.5cm, put them in 70% to 80% hot oil, fry until yellow, and take them out for later use.

3. Put 50 grams of vegetable oil in the pot, stir-fry the vegetable stalks until they are 67% mature, add salt, stir-fry the leaves, then put meatballs, add soy sauce and a little water, and burn them together until the taste is rotten.

The key to production: when cutting vegetables, the stems and leaves of rape should be separated, and the pot should not be cooked at the same time. The vegetables are going to burn. Do not put too much soy sauce, so as not to affect the color and taste.