500g pork belly, water chestnut 1 50g, onion, ginger and garlic, 2 eggs, a dozen peppers, star anise1piece, and half a onion.

Salt 1 teaspoon, 3 tablespoons of organic soy sauce, hot water 1 bowl, a little chicken essence, half a teaspoon of white pepper, cooking wine 1 teaspoon, starch 1 teaspoon, and sugar 1 teaspoon.

Production steps:

1. Chop pork belly into stuffing and add onion, ginger and garlic.

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2. Continue to chop the meat.

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3. soak the pepper in warm water.

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4. Beat two eggs in the bowl.

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5. Then break up.

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6. Pour pepper water and egg liquid into the meat stuffing.

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7. Add cooking wine, salt and starch and stir.

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8. Until the meat is firm.

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9. Dice the water chestnut.

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10, pour in the meat.

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1 1, stir well.

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12, knead into a slightly larger ball in your hand.

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13, pour a lot of oil into the pot and heat it, then add the lion's head.

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14, fry until golden brown and take out.

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15, another pot, pour in organic soy sauce, hot water, star anise and onion.

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16, pour the lion's head.

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17, cover, slow fire, and finally collect the juice with high fire.

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18, completed.

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condiments

500g pork stuffing and 3 eggs, about150g.

condiments

Vegetable oil 1 kg (actual dosage 50g), sesame oil 6g, refined salt 1 0g, soy sauce 50g, cooking wine10g, monosodium glutamate 5g, ginger 8g, water starch 60g, broth (or water)1kg. 300 grams of lean pork, 50 grams of Populus triloba, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 onions, 50 grams of pepper oil 10, 50 grams of water-soaked magnolia slices, 0/2 grams of refined salt 10, 2 grams of Shaoxing wine10, and onion ginger.

Exercise 1

1. Preparation: Cut the fat and thin pork into 4 mm square dices; Peel Tilia amurensis and slice it with Magnolia officinalis.

Four Joy Meatballs

Cut into 3 mm square dices with boiling water; Split the green onion and cut it into 6 cm sections. Add diced meat, diced radish, Flos Magnoliae slices, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into the bowl, stir well, and make 4 large balls by hand; Put 35 grams of egg white, salt and wet starch in another bowl and mix them into an egg paste for later use.

2. Cooking: Put the frying spoon on medium heat, add white oil and heat it to 50% heat. Dip the balls in the egg paste one by one and add oil. When they are fried to 80%, take them out with a colander. Enlarge the bottom of the casserole with onion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim the floating foam, simmer until the soup is half full, take out the onion and ginger, and take out the meatballs and put them in the soup plate. Boil the original soup of stewed meatballs in a spoon, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.

Production process:

(1) Put minced meat, diced shrimp, diced bamboo shoots and diced sea cucumber together, add soy sauce, flour paste, cooking wine, salt, monosodium glutamate, scallion rice and sesame oil and mix well to form a big ball. Add flour to the egg liquid and make it paste.

(2) Put oil in the pot and heat it to 50%. Hang the egg powder paste on the meatballs, fry them in a pot and take them out.

(3) Put the meatballs in a container, add soy sauce, soup, salt, onion slices, ginger slices and aniseed, steam for about 20 minutes, pick out the onion slices, ginger slices and aniseed, pour out the original soup, boil it in a pot, thicken it with water and pour it on the meatballs.

Production key: do not add starch when mixing meat stuffing, and hang the egg powder paste evenly when frying meatballs. The fire should not be too big, and the oil should not be hot, so as not to fry the egg powder paste and affect the color.

Exercise 2

Ingredients: pork belly

Accessories: Yulan tablets, water chestnuts, 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.

Four Joy Meatballs

Exercise:

1. Soak chopped green onion in 1 tablespoon warm water for 10 minute, filter out chopped green onion and keep the remaining chopped green onion water.

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

3. Flos Magnoliae slices, water chestnuts and cooked ham are also diced.

4. Cut the pork into 4 mm square pieces 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 firm and greasy.

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

9. Add egg whites.

10. Finally, add beef powder, salt and 2 tablespoons of 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. Pack the meatballs and pour in the broth, soy sauce, 1 teaspoon 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 soup in the casserole, 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.