Food preparation
250g (chopped) pig foreleg sandwich, 1 tender lotus root (or 50g water chestnut) and 1 egg are used as raw materials.
Accessories: 8 Chinese cabbage, 1 ginger, 3 shallots.
3 tbsps of seasoning soy sauce, dry starch 1 tbsps (and 1 tbsps mixed with appropriate amount of water to make sauce), salt and monosodium glutamate.
Cooking method
step
Specific operation
Step 1
Wash water chestnut, ginger and onion, peel and cut into powder; Wash the cabbage, put it in boiling water and pick it up for later use;
Second step
Chop pork into a bowl, beat in egg liquid, add onion, water chestnut, Jiang Mo, salt and soy sauce, stir clockwise until thick, and knead into meatballs by hand;
Third step
Put the meatballs in a hot oil pan, fry until golden brown, and take out and drain the oil for later use.
Fourth step
Remove the oil from the pan, add meatballs, add broth or water, soy sauce, ginger and onion, bring to a boil, and then simmer over low heat 1 hour. After cooking, take out the meatballs and put them on a plate for later use.
Step five
Thicken the pan, pour into a plate and sprinkle with chopped green onion. Serve.
Method 2
Food preparation
Raw pork (30% fat) 500g, water chestnut (or tender lotus root) 100g, and vegetables 50g.
25g of dried seaweed, 20g of ham and 20g of winter bamboo shoots.
25g shredded onion and ginger, 6g salt.
2 g of monosodium glutamate, 20 g of cooking wine, 25 g of soy sauce, 2 eggs, 75 g of water starch, 25 g of pepper 1 g of sugar color and 50 g of cooked lard 1000 (actual dosage).
Cooking method
step
Specific operation
Step 1
Cut pork, water chestnut and laver into small particles respectively, and cut ham and winter bamboo shoots into rectangles respectively.
Second step
Put the meat stuffing into a pot, add water chestnut, dried rice, eggs, salt, pepper, cooking wine and water starch and mix well.
Third step
Knead the mixed materials into four large balls of equal size, fry them in 70% hot oil until the surface is light yellow, and take them out.
Fourth step
Put the meatballs in a big casserole, and add ginger onion, cooking wine, soy sauce, sugar color and 1000g water.
Step five
After boiling, skim the floating foam on the noodle soup and simmer 1 hour.
Step 6
Put the wok on a big fire, add vegetable oil, and when it is 50% hot, add Chinese cabbage, winter bamboo shoots and ham, and stir-fry slightly.
Step 7
Boil the soup of stewed meatballs, add pepper, monosodium glutamate, water and starch, and pour into the casserole of meatballs.