The following are my personal favorite dishes, I hope you like them too.

1: Ingredients for lion head: (can make 5 lion heads) 300g minced meat, half a yam root, 6 stupid eggs (5 cooked, 1 raw).

Seasoning: 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp salt, 1 tbsp oyster sauce, a little black pepper, 1 tbsp pepper oil, minced green onions, minced ginger, 30g bread crumbs.

Accessories: 1L broth, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 star anise, 1 piece of cinnamon, 1 pinch of peppercorns, scallions, ginger slices, 2 pieces of rock sugar, and a little water starch.

Method: 1. Wash and peel the yam, chop into small pieces and set aside.

Peel 5 hard-boiled eggs and set aside.

Add the chopped yam to the meat filling, add 1 raw egg, and all the seasonings, mix well, and stir vigorously in one direction.

(Most of them use water chestnuts, but they are not available in this season, so you can use lotus root or yam instead, which can enrich the taste. The meat filling should be fat and thin, and the lean meat will not taste good. Adding bread crumbs will make the texture softer. It should be smooth.

Stir the meat filling in one direction.) 2. Wrap the peeled hard-boiled eggs into the meat filling and make 5 large balls.

(You can dip your hands in water before grabbing the meat filling to prevent it from sticking to your hands.) 3. Heat the pot until it is 8-90% hot. You can see slight smoke. Put the prepared meatballs into the pot and fry them until they are on the surface.

Remove when golden brown.

(The oil needs to be heated before adding the meatballs, and the high temperature can be used to quickly shape the meatballs, so that the meatballs are not easy to fall apart and are rounder. But be careful to avoid over-heating and frying until the color is golden.) 4. Take out another pot.

Put the large meatballs in the pot, add the auxiliary ingredients (excluding rock sugar and water starch), bring to a boil and then reduce the heat to medium-low. While cooking, use a spoon to scoop up the juice and pour it on the meatballs.

When cooking for about 30 minutes, add rock sugar until it melts and water starch to thicken the juice.

(Adding rock sugar can enhance the color and flavor. If the soup is thick enough, it does not need to be thickened.) 2: Golden Shrimp Balls 1 Ingredients: 250 grams of shrimp, 1 bowl of rice, 100 grams of flour, 1 egg, salt, cooking oil

2. Add appropriate amount of flour and water to form a dough. Use the remaining dumpling wrappers (roll them thinly) and wonton wrappers directly. 3. Roll out the dough and cut into thin strips. 4. Put the rice into a food bag and roll it into a cake shape.

Increase the stickiness of the rice. 5. Leave the tail segments of the shrimp, peel off the skin, and remove the shrimp lines. 6. Use a knife to pat the shrimp meat into a cake shape, and sprinkle a little salt. 7. Spread a piece of plastic wrap, scoop a spoonful of rice into the palm of your hand, and press it into a cake shape. 8. Take it out.

Wrap one shrimp into rice 9 and form into a ball. Remove the plastic wrap 10 Beat the eggs in a bowl into egg liquid in advance. Put the shrimp balls covered with egg liquid 11 and roll it with 1 layer of shredded skin 12 Add cooking oil to the pot and heat it 13

Add cooking oil to the pot and heat 14. Add the shrimp balls 15 over medium heat and fry until golden brown. Remove from the pan.