1, four happy party balls. Ingredients: 500g pork, one egg, minced onion and ginger, cooking wine, soy sauce, starch and rape. Practice: chop the pork into minced meat, not finely, but slightly thicker. Cut onion and ginger into powder. Put the meat stuffing into a large container, pour in the right amount of water and stir well. Don't put too much, or the meatballs won't take shape. Add egg white, onion and ginger, stir well, pour in soy sauce, salt and cooking wine, and finally pour in a little water starch, stirring in one direction all the time. When the oil in the pot is 60% hot, pour in the meatballs and fry them in various shapes over medium heat. Take it out, put it in a plate and steam it in a steamer for 30 minutes. Pour a little oil into the pot, pour the juice of steamed meatballs into the pot to boil, pour a little water starch to thicken and pour it on the meatballs.

2, braised lion head. Ingredients: 500 grams of pork stuffing, 50 grams of rape, 25 grams of carrot, chives 1 root, ginger 1 small piece, and appropriate amount of starch. Seasoning: 60g edible oil, 2 tablespoons soy sauce, cooking wine 1 tablespoon, pepper 1 tsp. Practice: Wash and shred the onion and ginger, wash the rape and wash and shred the carrot. Mix pork stuffing with onion, Jiang Mo, starch, pepper and soy sauce, and stir until elastic, and make meatballs with the same size. When chopping meat stuffing, we should refer to the principle of "three points fat, seven points thin". Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden brown. Leave a little cooking oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, clear water and cooking wine, cook for more than 10 minutes on medium heat until cooked, thicken the water starch, and pour in the oil to serve.