material

Pork belly 150g, horseshoe 10g, mushroom 10g, five hearts of green vegetables and a little ginger.

condiment

500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.

manufacturing process

1. Chop pork belly into paste, cut water chestnuts and mushrooms into rice, add salt, monosodium glutamate and corn starch and beat until the meat is gelatinous, and make four big balls. Blanch the cabbage with boiling water, pick it up and put it on a plate. Slice ginger.

2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.

3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder. [ 1]

Stewed crab powder

working methods

1. Cut the peeled pork belly into particles the size of pomegranate beads, and then chop them into stuffing. The specific ratio of fat to thin is 4: 6. Make onion ginger wine with onion, ginger, cooking wine and water, put it into the stuffing, add salt and a little pepper, stir along the direction, and add crab meat for later use.

Stewed lion's head with crab powder

2. Cut the water chestnut into small cubes and wash the cabbage.

3. Boil a casserole with water, add onion, ginger slices and cooking wine, then knead the meat into balls weighing about 100g- 150g, put crab roe on it, put it in the casserole, simmer for about two hours, skim off the oil slick, add monosodium glutamate and salt, and then stew it in scalded Chinese cabbage.

Lion head meatballs

Yifeng shizitou

raw material

500g of pork tenderloin, 400g of fine glutinous rice, 50g of mushroom 1 0g, 50g of water chestnut, 20g of egg1piece, 25g of potato flour, salt, monosodium glutamate, ginger, etc. As raw and auxiliary materials.

manufacture

Chop the meat, add eggs, potato flour, salt, monosodium glutamate and ginger and mix well. Chop peeled water chestnuts and mushrooms, cook glutinous rice in boiling water until it is half cooked, take it out, wash it with cold water, make 25g balls with half of it and meat, water chestnuts and mushrooms, put the other half into a plate, stick glutinous rice on the balls, and steam it in a steamer with high fire.