Pork, horseshoes, a number of ingredients.

Practice: Editor

1, pig front leg sandwich meat, chopped into meat;

2, the horseshoe chopped into fine grains, scallion cut into pieces, egg beaten in a little dry starch, stirred into the egg batter;

3, the egg batter poured into the meat, horseshoe, put the right amount of salt, sugar and soy sauce, clockwise stirring vigorously;

4, the meat mixture pinched into balls.

Main ingredient: meat filling

Accessories: water chestnuts, pea tips, eggs

Seasonings: green onion, ginger, vinegar, garlic, water starch, salt, chicken essence, sesame oil, soup, sugar, cooked lard, soy sauce, cooking wine

Practice a editor

1, the water chestnuts will be peeled and washed and chopped into mince, green onion, ginger, garlic washed and chopped into mince;

2, take a vessel into the meat, water chestnuts, eggs, cooking wine, salt, chicken essence, water starch and stir evenly into the balls;

3, sit in a pot on the fire put the oil, oil to 6-7 when the heat, pour into the balls deep-fried to a golden brown fish out;

4, will be broth, salt, soya sauce, cooking wine, vinegar, sugar, water starch into a bowl of thickening;

5, sit in a pot on the fire put the oil, the oil to 7-8 when the heat into the minced garlic, the water starch is not enough, but it's a good idea to put it in the bowl. -8 into the heat into the garlic sautéed garlic end, add onion and ginger stir-fry, pour into the gravy, pour into the fried pills stir-fry on the juice, into the pea tips drizzled with sesame oil can be mounted on the plate.

Features: deep red color, tender meat fresh, sweet and sour taste.

Practice two edit

[Ingredients]

Pork ... 400 grams. .400g

Wet starch.... .30g

Water chestnuts.... .250g

Salt .... .6g

Pea tips.... .50g

Monosodium glutamate .... .1g

Sweet soy sauce.... .20 grams

Sesame oil... .10 grams

Scallions ..... .20g

Chicken broth . .100 grams

Ginger ..... .20 grams

Sugar .... .50 grams

Eggs .... .2

Cooked lard . .1000g

Drum vinegar .... .30g (about 150g consumed)

Garlic ..... .30 grams

[Cooking method]

1. Pork minced into mud, water chestnut minced, together into a bowl. 搕檛 into the egg, add salt 4 grams, 10 grams of wet starch and mix well. Onion, ginger cut into minced, garlic cut into rice. Chicken broth, salty and sweet soy sauce, vinegar, sugar, wet starch 20 grams, monosodium glutamate, salt 2 grams into the bowl, blended into gravy.

2. frying pan on high heat, injected with lard, burned to 50 percent hot, the puree will be squeezed pigeon egg-sized balls, into the pot to fry for 2 minutes, poured into the funnel to drain the oil into the plate.

3. frying pan on the fire, inject 50 grams of lard, burned to seventy percent of the heat, under the garlic micro-frying, plus onions, ginger sautéed flavor, pouring gravy, stir-fried to turn the big flowers when poured into the lard 40 grams of juice, stir-fried, down into the pills, bumping pot hanging juice, and then under the pea tips, drizzled with sesame oil that is.

[Process key]

1. Pork should be selected fat three lean seven, water chestnuts should be peeled first.

2. Stir the meat mixture, in one direction, stir until strong, and then squeeze into balls.