Nanjing's famous dish: Jinling dumplings (main ingredients and accessories) clean pork...300 grams of eggs...1 refined salt...1.5 grams of green cabbage leaves...1 piece of white sugar...10 grams of water

Haired pork trotters...10 green onions...15 grams of Shaoxing wine...25 grams of pork soup...750 grams of soy sauce...25 grams of cooked lard...75 grams of MSG.

...1.5 grams of dried shrimps...10 grams of ginger...20 grams of wet starch....20 grams (cooking method) 1. Chop the pork into rice grains and chop the dried shrimps into fine pieces.

Then put them together into a bowl, break in the eggs, add 1g of refined salt, 0.5g of MSG, 1g of minced green onion, 1g of minced ginger, and 100g of water. Stir evenly to make 10 flat meatballs of the same size. Use a diluted

Spread the wet starch evenly on the meatballs. Heat the wok over medium heat, pour in 50 grams of cooked lard, and fry the meatballs until golden brown on all sides. 2. Cut each water-coated tendon into quarters.

section, put it into a wok, ladle in 250 grams of pork soup, then add 0.5 grams of minced green onion, 0.5 grams of ginger, and 5 grams of Shaoxing wine, put it on a high fire, cook until the tendons are soft and glutinous, take it out, and put it in a casserole.

Spread the meatballs on top of the tendons, ladle in 500 grams of pork soup, add 0.5 grams of refined salt, 20 grams of soy sauce, sugar, Shaoxing wine, 25 grams of cooked lard, and 1 gram of MSG. Cover with green cabbage leaves, cover the pot, and use

Bring to a boil over high heat, then simmer over low heat for about half an hour, remove the lid from the pot, and remove the green cabbage leaves. (Key to craftsmanship) It is better to use fat, lean, and lean pork. If the pork is more lean, you can.

Appropriately add some fat meat (flavor characteristics) 1. Zhang Tongzhi's "Baimen Recipe" says that the livestock and pigs brought into Nanxiang of Jinling are fed with miscellaneous grains or wild vegetables, which are cooked and eaten.

Unclean things are not allowed to lie in sewage, so their hair is moist, their skin is thin and their meat is fat and fragrant, and they will rot as soon as they are boiled in the cauldron. 2. Jinling dumplings are made from selected Nanxiang high-quality pork and mixed with water.

The tendons are at the bottom. After careful processing, the meatballs are crispy and fragrant, the tendons are soft and waxy and mellow, and the soup is thick and flavourful. It is one of Nanjing's famous dishes.