Tangku Small Meatballs

Method: 1. Cut green onions into sections and cut ginger into large pieces; 2. Add a little boiling water and soak for a while to make green onion and ginger water and make meatballs. You cannot directly mix the scallions into the stuffing, because the scallions will turn black and damage the appearance if they are continuously fried at high temperature, so I will use cooked scallion and ginger water to mix with the filling; 3. Add an egg white and a little tapioca starch to the dumpling filling. , five-spice powder, salt, rice wine, light soy sauce, oil, sesame oil and stir in one direction; 4. After stirring the condiments, add onion and ginger water to see if the dumpling filling is wet and dry. Mix again in one direction until smooth. You can hold it in your hand and roll it a few times to let the dumpling filling quickly absorb; 5. Knead it into small meatballs, knead them all and set aside. Mix one spoonful of tapioca starch with three spoonfuls of onion and ginger water, add one spoonful of light soy sauce, a small spoonful of dark soy sauce, a spoonful of white sugar, a small spoonful of vinegar, and a spoonful of tomato paste and mix evenly.

6. Pour more oil into the pot. When it is 50% hot, change the heat to medium and add the meatballs; 7. Put them all in the pot and fry them until golden and light yellow on the surface. Take them out and fry them for the first time. The purpose of using medium heat is to fry the meatballs; 8. Change to red frying. When the water temperature rises to 80% hot, add the meatballs and fry until the surface turns golden brown. Then pick them up to control the oil and replenish the water. The second hot frying is to fry the meat. The surface of the meatballs is fried until crispy; 9. Add a little oil to a pot and sauté the onions, ginger and garlic, then add the meatballs, add rice wine and a little water to prevent the spicy pot from drying out. Pour in the seasoning sauce and stir-fry evenly to coat the dough. It is ready to serve; 10. Wash the broccoli in advance, cut into florets, blanch it in salt water. If it is too cold, place it around the dish. There is no meat in the filling of my dumplings, and the broccoli is It enhances the flavor and is also very delicious when dipped in the meatball sauce. Stir-fried Crab Mushrooms with Snow Beans

Instructions 1. Remove the roots of the crab mushrooms and clean them. Blanch in boiling water until loose. Pick up and drain the water. Remove the tendons on both sides of the snow peas and wash them. 2..Put an appropriate amount of oil in the pot, add the green onions and stir-fry until fragrant. Then add crab-flavored mushrooms and stir-fry. Pour in the snow peas and stir-fry evenly. 3. Add salt and stir well. The snow peas are basically perfect after they lose color, and there is no need to fry them until they become loose. Turn off the heat. Pour a small amount of sesame oil before serving to enhance the freshness. Oil-consuming diced shiitake mushrooms

Materials: 6 oyster mushrooms (about 300g); 200g pork neck meat (plum meat); oil-consuming 1-2 rice spoons tbsps; appropriate amount of oil and salt; appropriate preparation of Chaotian pepper 1. Remove the stems of the oyster mushrooms, wash and squeeze out the water. Cut the pork and mushrooms into about 1cm cubes and set aside. Cut the chili peppers into sections and set aside. 2. Add a little less oil for normal cooking to the wok, bring to a simmer, stir-fry the meat cubes until they turn a little brown, then add the chili peppers and stir-fry until fragrant. 3. Add diced shiitake mushrooms and stir-fry until slightly softened. Add oil and appropriate amount of salt and stir-fry evenly again. Stir-fry slightly until the sugar color is complete.