Practice: 1, pig front leg sandwich meat, chop into meat particles;

2. Chop the horseshoe into fine particles, cut the onion into sections, beat the eggs in a little dry starch and stir them into egg paste;

3. Pour the egg paste into the meat and horseshoe, add appropriate amount of salt, sugar and soy sauce, and stir it clockwise;

4. Knead the meat into balls.

250g pork tenderloin with water chestnut, chopped green onion, a little ginger, a little soy sauce (fresh soy sauce), two tablespoons (30ML) cooking wine, one tablespoon (20ML) black pepper juice (or oyster sauce), two tablespoons (30ML) whole egg liquid (15ML).

method of work

1. Wash water chestnut, peel it, and cut it into water chestnut powder for later use.

2. Wash tenderloin and grind it into minced meat.

3. Boil a pot of boiling water, mix the minced water chestnut and minced meat, add all the ingredients, stir well, and knead into small balls. After the water boils, put the kneaded balls into the pot and cook them in turn.

Practice of pumping chicken essence with pork horseshoe salt

1. Soak the horseshoe in clear water for a while and rub it clean, because there is mud on the horseshoe and it needs to be washed more ~

2. Peeling horseshoes ~

3. Chop it into pieces, a little more broken than the picture ~

4. It's best to choose pork with a little fat, and fresh meatballs with a little fat are better to eat, chopped into minced meat ~

5. Put minced meat in a bowl, add salt, soy sauce and chicken essence, and stir in one direction with chopsticks ~

6. Add chopped water chestnut and mix well ~

7. prepared materials

8. Knead into balls ~ You can make a little more each time, put them in a large plate, wrap them in plastic wrap and put them in the refrigerator for about 3 hours. As long as the balls are formed, they can be frozen in plastic wrap bags one by one.

Water chestnut plum blossom meat glutinous rice pepper salt ginger rice cooking wine soy sauce

method of work

1. Chop plum blossom meat into meat stuffing, and add salt, cooking wine, soy sauce and water for basic seasoning. Make it a little thinner.

2. Add chopped water chestnut into the prepared meat and stir well.

3. The prepared meat stuffing is wrapped into a meatball.

4. Soak glutinous rice overnight in advance. Then drain the water. Put the rolled meatballs into a glutinous rice bowl one by one and roll the glutinous rice grains.

Coat the plate with thin oil, and then put the meat yard wrapped in glutinous rice. Steam for 20 -30 minutes.