material

condiments

4 eggs

500g pork stuffing

condiments

verdant

1 root

salt

Two spoonfuls

energy

1 block

Mushroom

4 flowers

refined sugar

Two spoonfuls

Light soy sauce

Two spoonfuls

oyster sauce

Two spoonfuls

dark soy sauce

Two spoonfuls

sesame oil

1 spoon

Abalone juice

1 spoon

starch

25 grams

pepper

1 spoon

vegetable oil

Proper amount

rapeseed

6 keshu

Four ways to have a happy party

1.

Preparation materials: pork stuffing, eggs, onion, ginger and mushroom seasoning: salt, sugar, vegetable oil, soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper and starch.

2.

Cut onion and ginger into fine powder.

3.

Add 1 egg, chopped mushrooms, chopped green onion, Jiang Mo, salt, sugar, soy sauce, soy sauce, oyster sauce, sesame oil and cooking wine into the pork stuffing and stir until the meat stuffing becomes sticky.

4.

Boil the eggs in cold water for 7 minutes, then take out the eggs and shell them for later use.

5.

Wet your hands with water, wrap the eggs in the meat stuffing, and beat them alternately from left to right to expel the internal air, making the lion's head stronger.

6.

Heat oil in an oil pan, first fry the meatballs at high speed, and then turn to low heat to fry until the surface is golden yellow.

7.

Fried dumplings for use.

8.

The cross knife is at the bottom of rape.

9.

Add a little vegetable oil and salt to the boiling pot and cook the food until it is raw.

10.

Add water to the pot and cook the fried meatballs, onion, ginger, salt, sugar, soy sauce, soy sauce, oyster sauce, pepper and abalone juice together.

1 1.

After the fire starts, simmer for about 30 minutes until the soup is basically dry. Take out the lion's head and quail's eggs, thicken the remaining soup in the pot with water starch, and pour the sauce on the dish. Eat while it's hot.