Huaiyang’s famous dishes embody the four major joys of life: happiness, wealth, longevity and joy

350g pork belly, 100g water chestnuts, appropriate amount of shiitake mushrooms, 500g Shanghai greens, 1 egg, ginger and green onion Appropriate amount, appropriate amount of pepper, appropriate amount of cornstarch, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of cooking oil

Method: 1. Prepare pork, water chestnuts, shiitake mushrooms, eggs, Ginger, onion and other ingredients.

2. Chop the meat into minced meat. 3. Chop water chestnuts, ginger, green onions, and mushrooms separately.

4. Mix all the ingredients into the meat filling, then add salt, pepper, cooking wine, and cornstarch, mix well, and then stir in one direction for a while.

5. Shape the meat filling into balls of suitable size. 6. Crack an egg into a bowl and mix well.

7. Heat an appropriate amount of oil in the pot and dip the meatballs in the egg liquid first. 8. Dip the meatballs in egg liquid and fry over high heat.

9. Fry the meatballs until golden brown and set aside. 10. Add water to the pot, add ginger, green onions, light soy sauce, and dark soy sauce and bring to a boil.

11. Add the meatballs to the pot, bring to a boil and simmer for 40 minutes.

12. Wash the Shanghai greens and cut them in half.

13. You can blanch the Shanghai greens in the pot where the meatballs are cooked.

14. Blanch the Shanghai greens and put them on a plate and set aside.

15. After the meatballs have been cooked for enough time, thicken with water starch.

16. Place the cooked meatballs in the middle of the vegetables, and then pour the gravy over them.

Ingredients: 500g pork, one egg, minced green onion and ginger, cooking wine, soy sauce, starch, rapeseed

Method: 1. Chop the pork into minced meat, do not chop very finely. Slightly thicker. Chop green onions and ginger into powder.

2. Put the meat filling into a large container, pour in an appropriate amount of water, and mix thoroughly. Do not put too much, otherwise the meatballs will not be formed.

3. Add egg white, chopped green onion and ginger and stir evenly. Pour in soy sauce, salt and cooking wine and stir thoroughly. Finally, pour in a little water starch and always stir in one direction.

4. When the oil in the pot is 60% hot, pour in the meatballs and fry them over medium heat. After taking it out, put it on a plate and steam it in a steamer for 30 minutes.

5. Pour a little oil into the pot, pour the juice of the steamed meatballs into the pot and bring to a boil, pour a little water starch to thicken it, and pour it on the meatballs. ?

1. Adding water chestnuts to the meat filling can make the meatballs richer in texture. 2. The ratio of mushrooms and water chestnuts should not be too high, just about one third to one third.

3. Wrap the croquettes in egg liquid to make them easy to shape.

1. Chop the pork into pork filling, cut half of the green onion into mince and half into small pieces, cut half of the ginger into mince and cut the other half into slices

2. Cut the onion into minced ginger and eggs. , 2 tablespoons of starch, 1 tablespoon of soy sauce and 1 teaspoon of salt are poured into the pork filling, and stir in the same direction

3. Then add white pepper and bread crumbs to the meat filling, and stir along the Continue to stir in the direction of stirring just now

4. Form the stirred meat filling into round balls with your hands

5. Put oil in the pot and heat it to 70% When hot, add the meatballs, fry over medium-low heat until the surface is golden and set, then take them out

6. Leave a little base oil in the pot, add green onion slices, ginger slices, star anise, peppercorns and cinnamon and stir-fry Fragrant

7. Then pour an appropriate amount of water and bring to a boil over high heat. The amount of water can cover half of the meatballs, not too much.

8. After the water boils, add 1 tablespoon Soy sauce, 1/2 teaspoon salt and 1 teaspoon sugar, reduce to low heat and simmer slowly for 40 minutes

9. Finally, take out the meatballs, add 1 tablespoon of starch and 1 tablespoon of water, thicken it and pour it on the surface of the meatballs. Can?

1. Step one: steam the sweet potatoes, be careful not to boil them. Avoid the sweet potatoes being too moist, which will affect the later bonding and molding

2. In the second step, quickly peel the sweet potatoes while they are hot and mash them, add sugar and a small amount of glutinous rice flour.

3. Step 3: Knead it into a round shape, try to make it as small as possible, so that it is easy to fry through.

4. Put it in the pot, be careful not to let the oil temperature be too hot, slow the fire, and place it in the middle Turn over frequently to avoid a black face on the outside while the inside is not fully fried.

5. It’s out of the pan, crispy on the outside and soft on the inside, sweet and delicious. I ate ten of them in one go.