Stewed balls with vegetable names

Shanghai food

Special Shanghai cuisine

raw material

Pig fat and lean meat 300g, green pepper 50g, salt 4g, soy sauce 10g, cooking wine 5g, monosodium glutamate 3g, sugar 5g, vinegar 2g, onion 5g, ginger 5g, oil 250, starch 5g and egg 1.

manufacturing process

① Wash the persimmon pepper, remove its pedicel and cut it into rhombic blocks with a side length of 1 cm. Cut onion and ginger into powder. Chop fat pork into minced meat, add eggs, salt, 1g, 2g soy sauce, 3g cooking wine 1g, and 3g starch, stir clockwise, and then use evenly. (2) Heat the oil in the pan to 50% to 60%, squeeze the meat stuffing into nine pieces the size of walnuts by hand, fry in the oil pan until it is solidified, and take it out; (3) Put 20g base oil in the wok, add onion and Jiang Mo, stir fry slightly, add 300g cooking wine, soy sauce, oil, soup or water, add sugar, put Jiuzi into the wok, simmer for about 10 minute, add persimmon pepper blocks, dissolve the remaining starch in water, then pour into the wok and concentrate the juice.