Main ingredients
Pork belly
350g
Accessories
Water chestnuts
100g
Water-haired Mushrooms
Appropriate amount
Shanghai Green
500g
Eggs
1
Ginger and green onion
An appropriate amount
Pepper powder
An appropriate amount
Cooked flour
Adequate amount
Light soy sauce
Adequate amount
Dark soy sauce
Adequate amount
Salt
Appropriate amount
Cooking wine
Appropriate amount
Edible oil
Appropriate amount
Steps
1. Prepare pork, water chestnuts, shiitake mushrooms, eggs, ginger, green onions and other ingredients.
2. Chop the meat into minced meat.
3. Chop water chestnuts, ginger, green onion, and mushrooms separately.
4. Mix all the ingredients into the meat filling, then add salt, pepper, cooking wine, and cornstarch, mix well, and then stir in one direction for a while.
5. Shape the meat filling into balls of suitable size.
6. Crack an egg into a bowl and mix well.
7. Add a certain amount of oil to the pot and heat it up. Dip the meatballs into the egg liquid first.
8. Dip the meatballs in egg liquid and fry over high heat.
9. Fry the meatballs until golden brown and set aside.
10. Add water to the pot, add ginger, green onions, light soy sauce, and dark soy sauce and bring to a boil.
11. Add the meatballs to the pot, bring to a boil and simmer for 40 minutes.
12. Wash the Shanghai greens and cut them in half.
13. You can blanch the Shanghai greens in the pot where the meatballs are cooked.
14. Blanch the Shanghai greens and put them on a plate and set aside.
15. After the meatballs have been cooked for enough time, thicken with water starch.
16. Place the cooked meatballs in the middle of the vegetables, and then pour the gravy over them.