Guandong cooking materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (fish or bean products) and so on. Usually, producers put each of these materials in iron griddle pots (boxes) which are not connected with each other, and cook them slowly with the broth made of kelp and mullet flowers. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce, Chili sauce).
Extended data:
Raw materials: ten strings of fish balls, cabbage 1 piece, yam10g, minced pork10g, salt10g, chicken powder 5g, miso 5g, shichimi10g, and soy sauce 5g.
1, string fish balls with bamboo sticks first.
2. Put Chai Fish Flower in the soup pot filled with water first.
3. Add the kelp.
4. Boil on high fire first, and then simmer for 30 minutes.
5. Cut the yam into small dices.
6. Put minced pork, yam, seasoning salt, chicken powder, miso and shichimi into the bowl in turn, and then stir well.
7, cabbage first through the water.
8. Then add the meat stuffing, wrap it and fix it with a toothpick.
9. Remove the soup residue from the soup pot and add salt, soy sauce and shichimi in turn.
10. Finally, put the fish balls and vegetable buns into the pot and cook them.