Accessories: magnolia slice, water chestnut, dried mushrooms, ham, onion, ginger, egg white (egg white).

Seasoning: sesame oil, chicken essence, cooking wine, soy sauce, pepper oil, salt, peanut oil, starch and broth.

Exercise:

1. Soak chopped green onion in 1 tablespoon warm water 10 minute, filter out chopped green onion, and leave the chopped green onion water for later use.

2. Soak the dried mushrooms in warm water in another bowl, and then cut them into cubes.

3. Magnolia slices, water chestnuts and cooked ham meat are also cut into small dices.

4. Cut the pork into 4 mm square dices with a knife.

5. Mix minced meat with Jiang Mo and four kinds of diced meat.

6. Pour in sesame oil.

7. Stir the meat stuffing in one direction by hand to make it thick and greasy.

8. Then pour in chopped green onion water and Jiang Mo and mix well.

9. Add egg whites.

10. Finally, add beef powder, salt and 2 tablespoons cooking wine to taste. Beat the meat back and forth with your palm a few times, and then make it into meatballs.

1 1. When the hot oil in the pot is heated to 50% to 60%, carefully put it down and fry until the surface is golden.

12. Take out the meatballs with a sieve and drain the oil.

13. The bottom of the casserole is padded with ginger slices and onions.

14. Wrap the meatballs and pour in the broth, soy sauce, 1 teaspoon of cooking wine and a little salt.

15. Turn to low heat and stew for 20 minutes, then take out the meatballs and serve.

16. Filter the onion and ginger in the original casserole soup, pour them into a clean pot, thicken them with water and starch, pour in the pepper oil, turn off the heat and pour them on the meatballs while they are hot.