Exercise 1

Materials:

500 grams of pork fat and lean meat, 3 eggs, vegetable oil, sesame oil, refined salt, soy sauce, cooking wine, monosodium glutamate, ginger, water starch, soup stock (if not, it can be changed), green onions, cardamom, pepper oil, water-made magnolia slices, etc.

Exercise:

1. Cut the fat and lean pork into 4 mm square diced meat, then peel the mutton, cut it into 3 mm square diced meat with magnolia slices, and put it in boiling water together.

2. Split the green onion and cut it into 6 cm sections. Put diced meat, diced coriander, diced magnolia flower and minced onion and ginger into a large bowl, then add soy sauce, refined salt and cooking wine, stir well, and then make four big balls by hand.

3. Put the egg white, salt and wet starch into another bowl and make an egg paste for later use.

4. Put the wok on the fire, add the vegetable oil and heat it to 50% heat. Roll the freshly made meatballs in the egg paste a few times, dip them in the egg paste, and fry them in the pot until they are 80% cooked.

5. Put the green onions at the bottom of the casserole, put the fried meatballs on it, then add the broth, soy sauce and ginger slices, boil over medium heat, and simmer slowly. When the soup is about half left, take out the meatballs and put them in the soup plate, and pay attention to whether the onion and ginger should be taken out.

6. Pour the original soup of stewed meatballs into the pot, thicken it with wet starch after boiling, add cooking wine and pepper oil, stir well, and then pour it on the meatballs.

Exercise 2

Ingredients: pork belly, magnolia slices, water chestnut, dried mushrooms, ham, onion, ginger, egg white, sesame oil, chicken essence, cooking wine, soy sauce, pepper oil, salt, peanut oil, starch, soup stock (there is no water to replace) and so on.

Exercise:

1. Pour a proper amount of warm water into a large bowl, cut the onion into chopped green onion, pour into the bowl and soak for 10 minute, filter out the chopped green onion, and leave the chopped green onion water for later use.

2. Soak the mushrooms in warm water in another bowl, and then cut them into cubes.

3. Then cut the magnolia slices, water chestnuts and cooked ham into cubes.

4. Chop pork belly into 4mm square diced meat with a knife.

5. Mix the chopped meat with the things cut in steps 2 and 3, pour in sesame oil, then pour in chopped green onion water and Jiang Mo, and stir well.

6. Add egg white, add salt, cooking wine and other condiments to taste, beat the meat back and forth several times by hand, and finally form four balls on average.

7. Heat the pot, pour in peanut oil, and when it is 50% to 60% hot, carefully put the freshly made meatballs into the pot and fry them.

8. After the meatball fried noodles turn golden brown, take out and drain the oil for later use.

9. Put ginger slices and scallions on the bottom of the casserole, then put meatballs on it, and pour in broth, soy sauce, cooking wine and a little salt.

10. After boiling, turn off the fire and simmer for 20 minutes, then take out the meatballs and put them on a plate.

16. Take out the onion ginger soup from the casserole, then boil it, add water starch to thicken it, then pour pepper oil, turn off the fire, and finally pour it on the meatballs.