350g of pork, 100g of water chestnuts, the right amount of mushrooms, 500g of Shanghai green, 1 egg, ginger and green onion, pepper, cornstarch, soy sauce, soy sauce, salt, cooking wine, cooking oil

Practice: 1. Prepare the pork, water chestnuts, mushrooms, eggs, ginger and green onion.

2. Mince the meat into mince. 3. Mince the water chestnuts, ginger and scallions, and mushrooms separately.

4. Mix all the ingredients into the meat mixture, then add salt, pepper, cooking wine, cornstarch and mix well, then stir in one direction for a while.

5. Roll the meat mixture into balls of the right size. 6. Beat one egg into the bowl and stir well.

7. Heat oil in a wok and dip the meatballs in the egg mixture.8. Dip the meatballs in the egg mixture and fry them on high heat.

9. Fry the meatballs until golden brown and remove for use.10. Add water to the pot, add ginger, green onion, soy sauce, and dark soy sauce and bring to a boil.

11. Add the croquettes to the pot, bring to a boil and simmer over moderate heat for 40 minutes.

12. Wash the Shanghai green and cut it in half.

13. You can blanch the Shanghai green in the pot where you cooked the meatballs.

14. Blanched Shanghai green plate spare.

15. After the meatballs have been cooked long enough, thicken them with water starch.

16. Place the cooked meatballs in the center of the bok choy and drizzle with the gravy.

Materials: 500g pork, one egg, green onion and ginger, cooking wine, soy sauce, starch, small vegetables

Practice: 1. Mince the pork into a meat mixture, do not have to chop very fine, a little thick. Onion, ginger chopped into mince.

2. Put the meat into a large container, pour in the right amount of water, mix well, do not put too much, otherwise the balls will not be shaped.

3. Add the egg white, chopped green onion and ginger and mix well, pour in soy sauce, salt, cooking wine and mix well, and finally pour in a little water starch, always mixing in one direction.

4. When the oil in the pan is 60% hot, pour in the meatballs and deep-fry them over medium heat. Remove from the pan, place on a plate and steam in a steamer for 30 minutes.

5. Pour a little oil into the pot, pour the juice of the steamed balls into the pot and boil, pour a little water starch to thicken the sauce, and pour it on the balls.

1. Add water chestnuts to the meat mixture to make the meatballs richer in flavor. 2. The ratio of mushrooms to water chestnuts should not be too high, just about one-third of the meatballs. 3.

3. Coat the balls in egg wash to make them easy to shape.

1. Mince the pork, chop half of the green onion into small pieces, and half of the ginger into pieces

2. Pour the chopped green onion and ginger, egg, 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of salt into the pork mixture, and stir in the same direction. Continue to stir well

4. Stir the meat mixture with your hands to form round balls

5. Put the oil in a pot, high heat to 7% heat into the meatballs, change to medium-low heat and deep-fry until the surface of the golden shape, then fish out

6. Leave a little bit of the bottom of the oil in the pot, put the onion, ginger, star anise, peppercorns and cinnamon incense

7. Then pour in the right amount of water, high heat to boil, the amount of water can not reach the bottom of the water, and the water can be used to make the meatballs. The water should be enough to cover half of the meatballs, not too much

8. When the water boils, add 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1 teaspoon of sugar, and simmer for 40 minutes

9. Finally, remove the meatballs from the pot, and thicken the sauce with 1 tablespoon of cornstarch and 1 tablespoon of water, then pour it over the surface of the meatballs.

1. First step:Steam the groundnut, be careful not to boil. Avoid watery groundnuts, affecting the later bonding molding

2. The second step, groundnuts while hot quickly peeled and mashed, add sugar, a small amount of glutinous rice flour.

3. Step 3: Knead into a round, try to knead small round, so that it is easy to fry through

4. pot, pay attention to the oil temperature is not too hot, slow fire, often turn over in the middle, to avoid the outer layer of the black face of ah, the inside is still wood fried through.

5. Out of the pot, outside the crisp inside soft, sweet and savory. A bite to eat ten.