Raw materials:

150 grams of pork, 10 grams of horseshoes, 10 grams of Dong Ru, 5 hearts of green vegetables, ginger slices a little.

Seasoning:

500 grams of peanut oil (100 grams of oil), 12 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of soy sauce, 5 grams of sesame oil.

Production process:

1, chopped meat into puree, horseshoes, Dongzhu cut rice, add salt, monosodium glutamate, cornstarch and beat until the meat gelatin, for four large balls. Vegetable heart with boiled water, fish up into the dish, ginger slices.

2, boil the pot of oil, oil temperature of 130 degrees into the large meatballs, deep-fried to the outside of the golden brown inside cooked and put away for use.

3, the pot of oil, into the ginger, add chicken broth, into the large meatballs, put salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick, and then thickened with wet cornstarch thickening the sauce on the plate that is complete.